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

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

Directions

1. 1

   Roast eggplants until charred; peel and mash the pulp.

2. 2

   Sauté chopped onion and minced garlic in olive oil until golden.

3. 3

   Add mashed eggplant, kashk, dried mint, salt, and pepper. Cook until well combined.

4. 4

   Transfer to a serving dish, garnish with crushed walnuts, and enjoy!