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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.
4
Servings
30 min
Preparation
Easy
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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