Kashk-e bademjan
کشک بادمجانAubergine with kashk, fried onions and mint
- Serves
- 6
- Preparation
- 20 min
- Cooking
- 50 min
- Course
- Sides and pickles
- For
- Everyday, For guests
- Diet
- Vegetarian, Gluten-free
Kashk-e bademjan is a warm dip of aubergine cooked until soft, mashed with garlic and kashk, and finished with fried onion, mint and walnuts. It is eaten with flatbread as a starter or a light meal.
It is made throughout Iran and is one of the dishes most often found on the table at gatherings, alongside other small plates.
Ingredients
Serves 6
To finish
Method
Tips from the kitchen
- If you cannot find kashk, use thick Greek yoghurt or sour cream with a pinch of salt; the taste will be gentler. Add it off the heat so it does not split.
- Dried kashk sold in hard balls must be soaked and blended with water before use.
