Learn how to make Kashke Bademjan. This Persian dip is made with eggplant, walnuts, Kashk, mint, onions, garlic and is full of flavour. This dish is eaten, with bread, as an appetizer or as a full meal. If you don’t have access to any Kashk click the link below to learn how to make it easily at home. If the taste of Kashk is not to your liking, you can also substitute it with sour cream. For a written list of ingredients and instructions please scroll down.We hope you enjoy this video. Please like and subscribe for more videos!

Link for how to make Kashk:
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Ingredients
4 large eggplants (we used globe eggplants)
1 and a ¼ cup Kashk (quarter cup is for garnish)
1 cup of walnuts
3 tablespoons dried mint
2 large onions
10 cloves garlic
2 teaspoons turmeric
2-3 teaspoons Salt
1 teaspoon pepper, or to taste
½ cup of oil (I used grape seed oil)

Cut eggplants in half lengthwise
Cut criss-cross pattern on flesh side
*Note: you want to cut deep but not so deep you cut the skin
Gently stretch eggplant flesh open
Add a generous amount of salt to the flesh
Allow eggplant to sit with salt for half an hour
Pre-heat Oven to 400 degrees Fahrenheit
After half an hour squeeze out the water and pat dry
Discard the excess water
Line pan with parchment paper
Generously oil the entire eggplant
Place eggplant face-down on baking sheet
Roast eggplant in oven for approximately 1 hour
Or until eggplant collapses and browns
Slice 1 onion & 3 cloves of garlic
Add 3 tablespoons oil to a pot and turn heat to low/med
Sauté onions on low heat until lightly caramelized
Add garlic and sauté until translucent ~10min
Add 1 teaspoon turmeric and pepper
Sauté for 10 seconds
Remove from heat and set aside for later

Blend or chop walnuts & set aside for later
*Note: set 2-3 tablespoons aside for Garnish

Place Kashk on stove on medium heat
*Note: add water if needed
Once bubbles begin to form remove from stove
*Note: set a quarter of a cup Kashk aside for Garnish

Scoop out eggplant flesh
Lightly mash eggplant flesh and set aside for later

Slice the remaining onion & 7 garlic cloves
Sauté onion on low/medium heat until very caramelized
Add 1 teaspoon turmeric and Sauté for ten seconds
Remove onions from pan and set aside for garnish
Add more oil if needed
Add garlic & Sauté garlic until caramelized
Remove garlic and set aside for garnish
Turn heat off then add dried mint Sauté for a few seconds
Or until there is a noticeable mint aroma and the oil turns green
Remove mint from pan and set aside

Add eggplant to onions & garlic in the pot
Turn heat to lowest setting
Add a ¼ of the mint and set rest aside for garnish
Add walnuts
Add Kashk
Mix together
Cover pot and simmer on lowest setting for ~10 minutes
Turn off heat
Garnish eggplant with mint, garlic, onion & walnuts
Enjoy!

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