Ingredients:
4 medium eggplants
1 cup walnut
1 cup Kashk (Fermented yoghurt)
2 medium brown onions
7-8 large garlic cloves
2 tbsp dried mint
1 tsp salt
Black pepper
¾ tsp turmeric
1 cup oil

Recipe: 0:12
Step 1: prep
finely chop onions to thin wedges
mince garlic
coarsely chop walnuts
pierce eggplants

Step 2: cook 0:51
Add a bit of oil to eggplants and roast them in the
Pre-heated oven (180C or 160C FF- 365F) for about 45 minutes until fully cooked
Add ½ cup oil to a medium heat pot, add onions and ½ tsp turmeric and fry them for 10 minutes, stir continuously until crispy and brown
Remove from the pot and lay them on the kitchen towel or a fine mesh to get rid of the excess oil
Add ¼ cup of oil and sauté the garlics for 5 minutes, add ¼ tsp turmeric, stir continuously
Remove from pot and get rid of excess oil
Add the remaining oil and stir in the dried mint, fry for no more than 1 minute and add extra oil if needed to get it all covered in oil

Step 3: Assemble and cook 2:28
Remove eggplants from the oven and peel them
To a medium heat pot, add the eggplants, 2/3 cup of Kashk, salt, black pepper, half the garlic, half the onion, half the mint and half of the walnuts (keep the rest for garnish).
Add a cup of boiling water, and bring to boil
Once started boiling, reduce the heat, cover with a lid and cook for 15 minutes.

Step 4: Garnish 3:48
Scoop in your kashke bademjoon to your desired bowl
Mix kashk with 2-3 tbsp of hot water to loosen up
And go creative
(You can always add a tsp of saffron to some of your kashk for a better look).
Enjoy it with toasted pita bread on the side

Music
~~Roa Music~~
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0:00 Intro

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