Recipe of Kashk-e Bademjan (Eggplant and Whey Dip)
Kashk-e Bademjan is a classic Iranian dip featuring roasted eggplants, kashk (whey), and aromatic spices. The creamy texture and rich flavors make it a delightful appetizer or side dish. Garnish with crushed walnuts for an extra layer of crunch.
Recipe Summary
Preparation
30 min
Servings
4
Difficulty
Easy
Category
Appetizer
Ingredients
- 2 large eggplants
- 1 cup kashk (whey, available in Middle Eastern stores)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons dried mint
- 2 tablespoons olive oil
- Salt and pepper to taste
- Walnuts for garnish
Join me and let's see how to make Kashk-e Bademjan (Eggplant and Whey Dip)
Instructions:
- Roast eggplants until charred; peel and mash the pulp.
- Sauté chopped onion and minced garlic in olive oil until golden.
- Add mashed eggplant, kashk, dried mint, salt, and pepper. Cook until well combined.
- Transfer to a serving dish, garnish with crushed walnuts, and enjoy!
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Tips for this recipe
Here are some useful tips to perfectly prepare Kashk-e Bademjan (Eggplant and Whey Dip) and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Kashk-e Bademjan (Eggplant and Whey Dip) to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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