Introduction to Kashk-e Bademjan

Kashk-e Bademjan, a cherished Persian dish, is an exquisite blend of eggplants, aromatic herbs, and creamy whey. This vegetarian delight is not only a treat for the taste buds but also a nutritious option for family meals. In this guide, we'll walk you through the process of making this soulful appetizer, ensuring even the busiest parents can enjoy a taste of Persian culinary heritage.

Ingredients You'll Need

• 5 medium eggplants
• 1 cup kashk (or thick Greek yogurt + 1 tsp lemon juice)
• 2 large onions, thinly sliced
• 4-6 garlic cloves, minced
• 2-3 tbsp dried mint
• 4 walnuts, crushed
• 1 tsp turmeric
• Oil for frying (as needed)
• Salt and pepper to taste
• Optional: pinch of saffron steeped in 2 tbsp hot water

Step-by-Step Preparation

1. Prepare the Eggplants: Peel and slice the eggplants into rings. Soak in saltwater for 30 minutes to draw out bitterness. Rinse and pat dry.
2. Fry the Eggplants: Heat oil in a large pan and fry the eggplant slices until they are golden and tender, about 10-12 minutes. Drain on paper towels.
3. Sauté the Onions: In the same pan, cook the sliced onions until they reach a golden, caramelized state, about 10-15 minutes. Reserve half for garnish.
4. Add Garlic and Spices: Add minced garlic to the onions and sauté for 2-3 minutes. Stir in turmeric, salt, and pepper.
5. Mash and Combine: Reintroduce the fried eggplants to the pan, mashing gently with a wooden spoon, and mix with onions and garlic.
6. Incorporate Kashk: Lower the heat and gradually add kashk, stirring constantly. Cook until the mixture is thick and uniform, about 5-7 minutes.
7. Mint Oil Preparation: Briefly heat oil in a small pan and sauté dried mint for 10-15 seconds.
8. Final Touch: Transfer the mixture to a serving dish and garnish with reserved onions, mint oil, crushed walnuts, and optional saffron.

Serving Suggestions

Kashk-e Bademjan is best enjoyed with fresh sangak or pita bread. This dish not only serves as a delightful appetizer but also doubles as a main course when paired with a crisp salad. For an enhanced flavor profile, prepare it a day ahead and allow the flavors to meld.

Tips for Busy Parents

• Prepare the eggplants ahead of time and store them in the fridge for quick assembly later.
• Batch-cook the onion and garlic mixture, freezing portions for future use.
• Always keep dried mint and walnuts in your pantry to quickly add flair to dishes.