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Kashke Bademjan: Iranian eggplant caviar
Iranian eggplants caviar

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Kashke Bademjan: Iranian eggplant caviar
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Ingredients
Adjust Servings:
2 Eggplants
1 Onion
3 Cloves of garlic
1 teaspoon Turmeric
1 pinch Walnuts
4 teaspoons Kashke
some leaves Mint

Kashke Bademjan : Iranian eggplants caviar

  • 35min
  • Serves 2
  • Easy

Ingredients

Directions

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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.

Votes: 3

Steps

1
Done

Cut the ends of the eggplants, peel them and cut them into small cubes.

2
Done

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
Done

In the pan where you cooked the eggplant, add the garlic, onion and turmeric and cook over low heat for about ten minutes.

4
Done

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
Done

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
Done

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 !

iran-cuisine

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