Persian cooking: recipes · Kuku & kotlet: frittatas and patties

Kashk-e bademjan کشک بادمجان

A creamy aubergine dip with kashk, fried onions, mint oil and walnuts. With flatbread it’s a starter or a light main.

⏱ 60 min · vegetarian

Ingredients

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  • 11¼ aubergines
  • 7½ onions
  • 11¼ garlic cloves
  • 3¾ tsp turmeric
  • 375 ml kashk (fermented whey)
  • 7½ tsp dried mint
  • 115 g walnuts, finely ground
  • 30 tbsp oil
  • salt (to taste)

Method

  1. Peel and slice the aubergines, salt them and leave for 20 minutes. Pat dry and fry in oil until golden.
  2. Dice one onion and fry with the garlic and turmeric in oil. Add the aubergines and a splash of water and braise for 15 minutes until soft.
  3. Mash roughly and stir in most of the kashk.
  4. Slice the second onion into rings and fry until crisp. Toss the mint briefly in warm oil.
  5. Spread on a plate and garnish with the remaining kashk, fried onions, mint oil and walnuts.