Name: Kashke Bademjan: Iranian eggplant caviar
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 Servings
Cuisine: Iranian Food
Ingredients: Eggplants: 2; Onion: 1; Cloves of garlic: 3; Turmeric: 1 teaspoon; Walnuts: 1 pinch; Kashke: 4 teaspoons; Mint: some leaves

Cuisine:

Iranian Food

Kashke Bademjan : Iranian eggplants caviar

35min
Pour 2 personnes
Facile

Ingredients

2
Eggplants
1
Onion
3
Cloves of garlic
1 teaspoon
Turmeric
1 pinch
Walnuts
4 teaspoons
Kashke
some leaves
Mint

Présentation

Votes: 4

The traditional recipe for Kashke Bademjan is to cook the vegetables separately: eggplant, onion and garlic. Then mash the eggplant with a fork and stir it with the garlic, onion and kashke (or Greek yogurt if you can’t find a Kashke). Kashke Bademjan is very similar to a classic eggplant caviar.

Are you a fan of eggplants? Try Khoresh bademjan, a delicious eggplant-based stew.

Etapes

1 Fait	Cut the ends of the eggplants, peel them and cut them into small cubes.
2 Fait	Brown the eggplants in a pan with a little olive oil. Meanwhile, peel the onion and garlic cloves and mince them finely. Reserve the eggplants separately.
3 Fait	In the pan where you cooked the eggplant, add the garlic, onion and turmeric and cook over low heat for about ten minutes.
4 Fait	Then add the golden eggplants cut into cubes with a small glass of water, cover the pan and cook over low heat for another 10 minutes. Meanwhile, crush the nuts.
5 Fait	Take out the eggplant, garlic, onion and turmeric. Mash everything with a fork and add the crushed walnuts. Salt, pepper to your liking. Finally, add the Kashke (Greek yogurt), mint leaves and a tablespoon of olive oil then mix everything.
6 Fait	Pour the eggplant caviar into a bowl or deep plate, sprinkle with mint leaves and crushed walnuts. Serve hot with pita, naan or lavash bread. Enjoy your meal !