Cloves of garlic
- 1 teaspoon
- 1 pinch
- 4 teaspoons
- some leaves
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.
Cut the ends of the eggplants, peel them and cut them into small cubes.
Brown the eggplants in a pan with a little olive oil. Meanwhile, peel the onion and garlic cloves and mince them finely.
In the pan where you cooked the eggplant, add the garlic, onion and turmeric and cook over low heat for about ten minutes.
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.
Take out the eggplant, garlic, onion and turmeric. Mash everything with a fork and add the crushed walnuts. Salt, pepper to your liking.
Pour the eggplant caviar into a bowl or deep plate, sprinkle with mint leaves and crushed walnuts.