Punjab x Iran
Baingan bharta kashk e bademjan
Smoky bharta meets Persia's whey sauce. Dip first, ask questions later.
45 minTime
8 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original267kcalsame
8 gproteinsame
6 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Char the brinjals directly over a gas flame on medium heat for 12 to 15 minutes, turning, until collapsed and black. Cover 10 minutes, then peel and mash.
- 2Fry the onion in 2 tbsp oil on medium heat for 12 minutes until deep golden. Lift out a third for the top.
- 3Add the cumin, garlic, ginger and chilli and cook 1 minute on medium heat. Add turmeric, chilli powder and tomato and cook 5 minutes. Add the brinjal and salt and cook 5 minutes.
- 4Off the heat, stir in 3 tbsp kashk. Taste before adding more salt and spread on a plate.
- 5Warm the last of the oil on low heat and fry the mint leaves 20 seconds. Pour over the dip, dot with the rest of the kashk, then add walnuts and fried onions. Serve warm with bread.
Serve it like this
Spread the dip in a wide shallow bowl with swirls, drizzle kashk in a ring, pile fried onions and walnuts in the centre and spoon the mint oil over.