lunch · vegetarian · gluten-free
Kashk-e bademjan
Persian eggplant dip of fried eggplant and onion mashed with kashk, topped with mint oil and walnuts.
- Time
- 50min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and tree nuts.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Fry eggplant until golden and soft; mash.
-
2
Fry onions until deep golden; reserve some for topping.
-
3
Add garlic and turmeric, then the eggplant, 120 ml water and simmer 10 minutes.
-
4
Stir in most of the kashk.
-
5
Top with fried onions, mint fried in oil, walnuts and remaining kashk; serve with bread.
