Iranian Eggplantâ Dip, Kashkeh Bademjan

Rachel Gilbert    Desember 29, 2022    Recipes    Comment   

Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Iranian Eggplant Dip, Kashkeh Bademjan. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Iranian Eggplant Dip, Kashkeh Bademjan is one of the most popular of recent trending foods on earth. It is simple, it's quick, it tastes delicious. It is appreciated by millions every day. Iranian Eggplant Dip, Kashkeh Bademjan is something that I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Iranian Eggplant Dip, Kashkeh Bademjan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Iranian Eggplant Dip, Kashkeh Bademjan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Iranian Eggplant Dip, Kashkeh Bademjan is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Iranian Eggplant Dip, Kashkeh Bademjan estimated approx 20 mins.

To get started with this particular recipe, we have to prepare a few components. You can have Iranian Eggplant Dip, Kashkeh Bademjan using 10 ingredients and 7 steps. Here is how you can achieve it.

Warm and delicious appetizer made of pureed egglplants, tomatoes and kashke. An iranian favorite.

Ingredients and spices that need to be Prepare to make Iranian Eggplant Dip, Kashkeh Bademjan:

1. 2 large eggplants, peeled and cubed
2. 8 tablespoons kashk, or sour cream if not available
3. 2 onions, sliced
4. 1 tablespoon tomato paste, dissolved in ½ cup water
5. 2 teaspoons dried mint
6. 2 cloves garlic, crushed
7. 6 tablespoons olive oil
8. black pepper to taste
9. turmeric
10. salt to taste

Instructions to make to make Iranian Eggplant Dip, Kashkeh Bademjan

1. In a skillet, heat 3 tablespoons of olive oil, stir in dried mint and leave over medium heat for 1 minute.
2. When you start smelling mint, remove mint and oil from heat and set aside.
3. Add 1 tablespoon of olive oil to the same skillet and fry onions until golden then set aside.
4. In a saucepan, fry eggplants and garlic in the remaining 2 tablespoons of olive oil for around 10 minutes.
5. When eggplant is soft, add in the dissolved tomato paste,4 tablespoons of kashk and fried onions leaving some for the garnish. Partially cover the saucepan and cook for around 5 minutes, stirring from time to time.
6. When the eggplants are well cooked, remove from heat and mash with a fork. Add in 2 tablespoons of kashk and season with turmeric, black pepper and salt.
7. To serve, place the eggplant mix in a serving platter, spread the remaining kashke and garnish with remaining fried onions. Top with fried mint.

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So that's going to wrap it up for this exceptional food Simple Way to Make Speedy Iranian Eggplant Dip, Kashkeh Bademjan. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!