Iran

Kashk e bademjan

Name: Kashk e bademjan
Total time: 1 h
Yield: 4 servings
Cuisine: Persian
Ingredients: 3 medium peeled and sliced brinjal (eggplant, aubergine); 2 large thinly sliced onion; 4 cloves sliced garlic; 1/2 cup liquid kashk kashk; 1/4 cup chopped walnuts; 2 tsp dried mint mint leaves; 1/2 tsp turmeric (ground turmeric); 1/4 cup cooking oil (vegetable oil); Salt, to taste; 2/3 cup water

Silky brinjal, tangy kashk, crisp onions, minty oil. Every layer earns its place.

60 minTime

7 gProtein each

mildSpice

Persia's favourite brinjal dip2 chapters · 1 min read

Make it your way

Grandma's wayPersian style with kashk and mint oil.

The original

295kcalsame

7 gproteinsame

7 gfibresame

60minutessame

The original kashk e bademjan.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)3 medium, peeled and sliced

Onion2 large, thinly sliced

Garlic4 cloves, sliced

Kashk½ cup liquid kashk

Walnuts¼ cup, chopped

Mint leaves2 tsp dried mint

Turmeric (ground turmeric)½ tsp

Cooking oil (vegetable oil)¼ cup

Saltto taste

Water⅔ cup

Method

5 steps

1Fry the onions slowly in half the oil until deep golden and crisp. Set aside a third for topping.
2Fry the brinjal slices in the rest of the oil until golden, then add garlic and turmeric.
3Add water and simmer covered until very soft, then mash with the onions.
4Stir in most of the kashk and walnuts and warm through.
5Warm dried mint in a spoon of oil for seconds. Top the dip with kashk, mint oil, onions and walnuts.

Serve it like this

Spread in a shallow dish, drizzle kashk in swirls, then mint oil, crisp onions and walnuts. Serve warm with flatbread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Iran

Kashk e bademjan

Silky brinjal, tangy kashk, crisp onions, minty oil. Every layer earns its place.

60 minTime

7 gProtein each

mildSpice

Persia's favourite brinjal dip2 chapters · 1 min read

Make it your way

Grandma's wayPersian style with kashk and mint oil.

The original

295kcalsame

7 gproteinsame

7 gfibresame

60minutessame

The original kashk e bademjan.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)3 medium, peeled and sliced

Onion2 large, thinly sliced

Garlic4 cloves, sliced

Kashk½ cup liquid kashk

Walnuts¼ cup, chopped

Mint leaves2 tsp dried mint

Turmeric (ground turmeric)½ tsp

Cooking oil (vegetable oil)¼ cup

Saltto taste

Water⅔ cup

Method

5 steps

1Fry the onions slowly in half the oil until deep golden and crisp. Set aside a third for topping.
2Fry the brinjal slices in the rest of the oil until golden, then add garlic and turmeric.
3Add water and simmer covered until very soft, then mash with the onions.
4Stir in most of the kashk and walnuts and warm through.
5Warm dried mint in a spoon of oil for seconds. Top the dip with kashk, mint oil, onions and walnuts.

Serve it like this

Spread in a shallow dish, drizzle kashk in swirls, then mint oil, crisp onions and walnuts. Serve warm with flatbread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kashk e bademjan

Make it your way

Ingredients

Method

Kashk e bademjan

Make it your way

Ingredients

Method

Make it a meal