This is a nostalgic Persian dish. It is served in different ways-as an appetizer, light meal, at parties, as a snack with crackers or bread, with organic raw vegetables, or a starter before the meal. Find your way to enjoy
کشک بادمجان
/kashke bademjan/
Makes 2 1/2 cups (600 ml)
2 medium organic eggplants, peeled and sliced 1/2 inch (2 cm) thick
salt and black pepper
3 Tbs. (45 ml) olive oil
1 small organic onion, sliced thin
3 organic cloves of garlic, chopped
1 tsp. (5 g) ground turmeric
pinch or two saffron
2 Tbs. (30 g) mint leaves
1/3 cup (80 ml) organic each: buttermilk and vegetable stock or water
(In place of buttermilk, if you can find it in a Middle Eastern store, try kashk کشک made from drained yogurt or sour milk.)
chopped organic walnuts for garnish
organic (gluten-free) pita, chips, and/or vegetables for serving
1. Lightly season the eggplant slices with salt and place on a cooling rack. Sit for 30 minutes.
2. Sauté over medium-low heat, 2 Tbs. (30 ml) oil, onions 10-15 minutes.
3. Add the garlic, turmeric, saffron and half of the mint leaves. Cook until fragrant, about a minute. Remove and set aside.
4. Wipe out the pan and add 1 Tbs. (15 ml) oil.
5. Brown half of the eggplants on both sides over medium-high heat until golden brown, about 3 minutes per side.
6. Set on a cooling rack.
7. Repeat with the rest of the eggplants.
8. Return all the eggplants to the pan and add half of the onion mixture and the sock.
9. Cover and cook over low heat until softened, about 10 minutes. Eggplants should fall apart when. mashed with a fork.
10. Remove the lid and use a fork or potato masher to break down the eggplants into a chunky purée.
11. Stir in the buttermilk/kashk, keep 1 Tbs. (15 ml) and cook low for 5 minutes more.
12. Transfer to bowl or platter. Drizzle remaining kashk/buttermilk over the eggplant mixture.
13. Top with leftover onions, mint leaves, and walnuts.
-modified We Are La Cocina
