Kashke Bademjan ~ Persian Style Roasted Eggplant Dip

1. 1

   Roast Eggplant coated with olive oil in a 400 degree oven until the skin is charred and the eggplant releases liquid. Take the roasted eggplant out of the oven, cover and let it rest for 10 minutes.

2. 2

   Heat a heavy bottom pan and add olive oil to it. Now add the sliced onions and caramelize the onion on a medium heat. Heat should not be very high, otherwise onions will burn instead of caramelizing.

3. 3

   Spoon out the onions onto paper towels leaving the oil behind in the pan.

4. 4

   Now add garlic & mint and saute for 2 minutes.

5. 5

   Now add to the same pan the roasted eggplant mixture{mashed}, caramelized onions {save some for garnish}, saffron liquid, lemon juice, turmeric powder & salt/pepper. Saute for few more minutes.

6. 6

   For the Kashk, add 3 tablspoons water to 1 tablespoon Kashk powder. OR use sour cream diluted with some milk.

7. 7

   Serve the dip on a plate, first spoon the Kashk mixture, then garnish the dip with caramelized onions, toasted chopped walnuts, & chopped fresh mint.

8. 8

   Serve this delicious Persian Dip warm with Lavash or Pita Breads.

* Per serving · 4 servings · Values may vary.

No additional tips available.