Ingredients
for the Mint Oil
3 tbsp dried mint
3 tbsp olive oil
for the Kashke Bademjan
4 large eggplants
3 medium yellow onions
7 garlic cloves
A handful of walnuts
½ tsp turmeric
2 tbsp dried mint
3 tbsp kashk (sub: whole fat Greek yogurt, labneh, or sour cream)
Salt and black pepper to taste
Olive oil
Directions
Step 1
for the Fried Dried Mint
Step 1
Heat olive oil in a small pan/saucepan over medium heat until shimmering. Add in dried mint and fry for a minute while stirring. Cut the heat and set aside.
3 tbsp dried mint
3 tbsp olive oil
Step 2
for the Kashke Bademjan
Step 1
Peel and slice eggplant lengthwise in half. Generously salt all over and let sit for 20-30 minutes. Preheat oven to 400ºF.
4 large eggplants
Step 2
After the 20-30 minutes have passed, pat dry the eggplant, add a generous amount of oil, and roast it cut-side down on the lowest rack of the oven for 1 hour, flipping after 40 minutes.
Olive oil
Step 3
While the eggplant roasts, thinly slice (or finely dice) the onions, grate the garlic, and finely chop the walnuts. Prepare the fried dried mint.
3 medium yellow onions
7 garlic cloves
A handful of walnuts
2 tbsp dried mint
Step 4
Fry the onions in a generous amount of olive oil and a pinch of salt over medium-high heat. When they just start to turn golden, add the garlic and continue frying until deep golden brown. Reserve about 2 tbsp of the onion and garlic mixture for garnish. Add the chopped walnuts, turmeric, and dried mint, and cook for a few more minutes.
Olive oil
3 medium yellow onions
A handful of walnuts
½ tsp turmeric
Step 5
Once the eggplant is ready, turn the heat to medium and add it to the pan. Mash it until it reaches a slightly chunky texture. Add the kashk and mix until thoroughly incorporated. Taste for salt and add if needed, along with some black pepper.
4 large eggplants
Salt and black pepper to taste
Step 6
Top off the kashke bademjan with the reserved onion and garlic mixture, additional chopped walnuts, and fried mint. Serve with flatbread or crackers of choice.
3 tbsp kashk (sub: whole fat Greek yogurt, labneh, or sour cream)
