Kashke Bedamjoon
 
A refreshing eggplant dip with mint, saffron, and whey. There are a few steps to make sure the eggplant has a more smoky flavor. You can skip this but I highly recommend you do not.
 
Ingredients:
 
1.     2 large eggplants
2.     ½ cup kashk (sub sour cream if unavailable), reserving some for garnish
3.     ½ cup saffron water, reserving some for garnish
4.     2 tbsp olive oil
5.     1 tsp turmeric
6.     1 tsp cardamom
7.     1 tsp coriander
8.     Salt and pepper to taste
9.     2 tbsp crushed walnuts, reserving some for garnish
10.  1 white onion, finely diced
11.  Bouquet of mint leaves, reserving some for garnish (I use about 1oz store bought)
 
 
Instructions:
 
1.     Preheat your oven to 400F.
2.     Cut the ends off the eggplants and then cut in half lengthwise.
3.     Add salt to the inside of the eggplant. Let water seep out. Pat dry.
4.     Using a knife, poke holes in the skin of the eggplants.
5.     Transfer to foiled baking sheet generously sprayed with cooking oil. Roast for about 30 minutes or until skin is peelable.
6.     Remove from oven; let eggplants cool for 20 minutes.
7.     Add kashk to a measuring cup and whisk small amounts of water in until you have a viscous consistency.
8.     Finely chop eggplant, onions, walnuts, and mint.
9.     Add oil to saucepan. Add onions, 3/4 of mint and saffron water and cook until onions are translucent.
10.  Add 3/4 of your walnuts and cook until softened.
11.  Add eggplants and mix, then finally add 3/4 of your kashk.
12.  Crush eggplant with potato masher or with immersion blender until you reach a smooth consistency.
13.  Add salt and pepper to taste.
14.  Garnish with mint, saffron, more kashk, and chopped walnuts. Use lavash, pita, or whatever flatbread you prefer to dip.
 
 
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