Persian Eggplant Dip
by 44Popcorn
Great Persian recipe:
Whey & Eggplant Dip (Kashk - O Bademjan) a lovely golden eggplant dish with flavours of saffron, dried mint and sweet fried onions and garlic. Kashk adds a lovely saltiness – it’s like a liquid fetta
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INGREDIENTS
- 4 large onions ; finely chopped
- 1 whole garlic – slivered
- 1 cup olive or vegetable oil
- 4 large eggplants ; peeled & sliced
- 1/2 cup dried mint
- 1/2 teaspoon freshly ground saffron, dissolved in 4 tablespoon
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red chili ; optional
- 1 tablespoon salt (or to taste)
- 3/4 cup liquid whey (kashk)
INSTRUCTIONS
Fry the sliced eggplant in a frying pan – or brush them with oil on both sides and grill in the oven.
Fry the sliced onion in a frying pan until they turn to a golden colour. Then add the turmeric, black pepper, salt and red chili, keep frying for another minute or so. Remove from the heat. Drain the fried onion and lay them on paper towel to cool down, this way they should remain crispy.
Fry the slivered garlic in the same frying pan and the remaining oil. Do remember, garlic fries more quickly than onion.
In a smaller frying pan stir fry the dry mint with ¼ cup of oil for about 30 seconds. Set aside.
In a small pot put the eggplant, one tablespoon of the fried onion and garlic, salt, and 4 table spoons of whey (kashk). Mash these ingredients together and then add ½ cup of water. Let it simmer for 10 minutes and stir occasionally.
Place the mixture of eggplant in a serving dish. Garnish with the remaining onion, garlic, fried mint and the remaining whey (kashk). To finish, add the saffron drops on top.
Please note; Whey (Kashk) is usually supplied in form of a thick paste. To liquidise, add water and mix to a creamy texture.
Remember the Persian saying: “Every cooking hand has its own signatory taste.” Nadia Sajadi
NOTES
44Popcorn
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (287g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 268 | ||
| Calories from Fat: 199 (74%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 22.1g | 29 % | |
| Saturated Fat 3.1g | 16 % | |
| Monounsaturated Fat 15.8g | ||
| Polyunsanturated Fat 2.5g | ||
| Cholesterol 0.2mg | 0 % | |
| Sodium 717.3mg | 25 % | |
| Potassium 563mg | 15 % | |
| Total Carbohydrate 17.8g | 5 % | |
| Dietary Fiber 7.6g | 31 % | |
| Sugars, other 10.2g | ||
| Protein 2.9g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 268
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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