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Recipe of Kashk-e Bademjan (Eggplant and Whey Dip)

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
4 Servings
30 min Preparation

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:

    Step 1
  • Roast eggplants until charred; peel and mash the pulp.
  • Step 2
  • Sauté chopped onion and minced garlic in olive oil until golden.
  • Step 3
  • Add mashed eggplant, kashk, dried mint, salt, and pepper. Cook until well combined.
  • Step 4
  • Transfer to a serving dish, garnish with crushed walnuts, and enjoy!

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

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