Kashke Bademjan....Eggplants Persian Food

In Canada, I was introduced to Persian food. For me, Persian food is a mix of flavors and textures that I have never tried before. It is not spicy food, but it is a food that by the combination of its ingredients is superb!

I love eggplants, and I had a lot of mint that I needed to dry. I had everything to make one of my favorites Persian dishes....Kashke Bademjan

Kashke Bademjan

Ingredients

5 big eggplants

3 medium onions in julienne

4 cloves garlic

5 tbsp dried mint

1 tsp turmeric

1 tsp salt, or to taste

Boiling water as needed

1 cup kashk. Kashk is a creamy type of yogurt. It is fermented, but with a cream consistency.

Olive oil for frying

Peel the eggplants and cut them lengthwise. Rubber them with salt. and leave it for one hour. Wash and dry them. Set aside. this recipe calls for the eggplants to be fried. I prefer stir fry them in olive oil in the BBQ. It is faster, it gives a smoky flavor, and it is less oil consumption. Set the eggplants aside.

In a small pan, heat some olive oil and add 3 teaspoons of mint. Roast it for 3 minutes. Set aside.

In a big pot, place some olive oil, and fry the onions until golden brown. Add the garlic, and fry them for 2-3 minutes. Take 1/4 of this mix out to garnish this dish. 

Add turmeric, salt, remaining mint, and 1/2 cup of kashk. Mix it well. Add the eggplants, and boiling water just barely covering the eggplants. Let it simmer for 20 minutes. With a fork, mash the eggplants, and mix it well. Correct it for salt. Place it in a dish, and garnish with the remaining kashk, and on top of the kashk the fried mint. In the middle place the fried onions. ENJOY!