Kashk Bademjan — Eggplant & Kashk Dip

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 1000 g Whole raw eggplants
• 200 g Onion, thinly sliced
• 20 g Garlic, minced
• 120 g Pasteurized ready-to-use liquid kashk
• 30 g Walnut kernels, chopped
• 40 g Vegetable oil: 10 g eggplant, 25 g onion, 5 g mint
• 2 tsp Dried mint
• 0.5 tsp Ground turmeric
• 100 ml Hot water, as needed
• Black pepper and salt only if needed

Make it

Instructions

1. 1

   Heat the oven to 220°C. Halve the washed eggplants lengthwise, brush the cut sides with 10 g oil and put cut-side down on a lined tray. Roast for 35–45 minutes until completely soft.

2. 2

   Meanwhile, cook the onion in 25 g oil over medium-low heat for 15–20 minutes until golden. Reserve a third for topping. Add garlic, turmeric and pepper to the remaining onion for 1 minute.

3. 3

   Let the eggplants cool just enough to handle, scoop out the flesh and mash roughly. Add to the onion pan and stir over medium-low heat for 8–10 minutes.

4. 4

   Stir in 90 g kashk and half the walnuts. Add a little of the hot water if too thick. Warm thoroughly according to the kashk label, and taste before adding salt.

5. 5

   Heat the mint in the remaining 5 g oil for 15–20 seconds, then remove from the heat. Warm the remaining 30 g kashk according to its label.

6. 6

   Spoon into a shallow dish and finish with the reserved onion, kashk, walnuts and mint oil. Divide into four starter portions and log any bread separately.