Kashke Bademjan (Persian Eggplant Dip)

Step 1

Peel the eggplants and cut them in halves lengthwise, then cut each into half width-wise.

Step 2

Heat 2 tablespoons olive oil in a pan, once hot, place the eggplants in the pan and sear on both sides until golden brown. The eggplants are not supposed to cook all the way through.

Step 3

Take the eggplants out of the pan and place them in a plate. In the same pan, pour two tablespoons olive oil and saute the onion until golden brown and soft.

Step 4

Add in the garlic and give it a nice stir.

Step 5

Add in the browned eggplants, turmeric, salt and black pepper. Mix and add the water. Cover and cook for ten to fifteen minutes until the eggplants are cooked through.

Step 6

Once the eggplants are cooked, turn the heat off and mash the eggplants using a potato masher or an immersion blender.

Step 7

Add kashk, one tablespoon dried mint and bloomed saffron to the eggplant mixture and stir well. Turn the heat on to medium and cook for another five to eight minutes.

Step 8

Serve warm with pita, lavash or naan bread.

Step 9

Heat ½ tablespoon olive oil in a pan and sear one tablespoon dried mint for thirty seconds.

Step 10

Top kashke bademjan with more kashk (yogurt whey), walnuts, seared dried mint and caramelized onion and garlic.