2 large eggplants cut into 14 inch rounds skin on 1 large onion thinly sliced in half moon. 2-4 tablespoons vegetable oil.
Persian Eggplant Dip Kashkeh Bademjoon Or Use A Thin Yogurt In Place Of Kashk Persian Food Iranian Cuisine Persian Cuisine
The key is in the ingredients charring the eggplant for flavour and using a great yogurt.
Persian eggplant dip. 2 Tablespoons Olive Oil. Sea salt ground pepper. Dried Kashk can have different shapes and you can keep it out of the fridge for a few months.
You wont be able to get enough. You can find Kashk in either dried or liquid forms in Middle Eastern or Persian grocery stores. 250 g 88 oz 1 cup Greek yogurt.
Kashke bademjan sometimes spelled kashk e bademjan or kashko bademjan is a simple creamy Persian eggplant dip made with kashk and bademjan eggplant. 750 g 16 lbs eggplants. In other words everybody is invited to the party.
Heat 12 cup vegetable oil in a large skillet over medium. Kashk-e- Bademjan- A traditional Persian appetiser based of eggplant liquid kashk a type of whey and caramelised onions. Kashk is a fermented product made of milk or yogurt and it adds a similar taste like sour cream or Greek yogurt to this eggplant dip.
1 large eggplant cut into 14 inch rounds skin on 2 cups onion diced any kind I used yellow 3 cloves garlic minced Olive oil. Kashk Bademjan or Persian Eggplant Dip as we call it in English is a savory healthy appetizer. The way it is made is very easy and you can assemble it like less than an hour.
34 cup Greek Yogurt. 2 teaspoons fresh lime juice. Since moving to a Western country the availability of rare ingredients like the kashk made it more difficult to replicate.
The dish is made by eggplants and Kashk which is a kind of dairy. 4 TBS extra virgin olive oil. Kashke bademjan is a Persian-Iranian dip made with roasted or fried eggplants which are mashed and served warm.
Kashk-e bademjan is an Iranian dish that literally translates in Persian as kashk eggplant. This eggplant dip is delicious served with fresh pita bread or pita chips. 4 cloves garlic peeled and crushed.
4 teaspoons chopped fresh mint. This is perfect to spread on top of toasted bread. 2 1 pound eggplants.
14 cup plain Greek. 250 g 88 oz tomatoes ripe and sweet. The taste is very awesome and you cannot ignore trying this bewitching dish.
Kashke Bademjan Persian Eggplant Dip Kashke Bademjan is a Persian eggplant dip served warm or at room temperature unlike many other eggplant dips like baba ganoush which are best served cold. Heat 4 TBSP vegetable oil in a medium nonstick skillet over medium high. Cut the peeled eggplants in half or quarters lengthwise.
Its a great way to spice up your eggplant game and couldnt be easier to make. ½ teaspoon freshly ground black pepper. This is a classic Persian appetizer made healthier and modern.
125 ml 42 floz ½ cup vegetable broth. 1 cup chopped onion. 1 teaspoon olive oil.
¼ teaspoon powdered saffron Optional 2 teaspoons hot water. Otherwise grill it on the BBQ or under an oven grill. The dip is topped with tangy Persian whey kashk toasted walnuts sizzled mint and saffron oil.
Grill a whole eggplant on medium heat on the stove directly on the flame if you have a gas stove. This Persian eggplant dip is light and healthy dip. Working in batches if necessary add eggplant slices to skillet and cook until golden brown on both sides and very soft about 10 minutes.
The vibrant yellow colour comes from tumeric but many recipes call for saffron which is significantly more expensive. This Persian dip recipe is simple to make with nothing but eggplant onion garlic kashk mint and a touch of turmeric. Cover the skillet and fry the eggplants for about 7 minutes or until golden brown on one side.
2 garlic cloves crushed. It has been said that Kashke Bademjoon is the most famous Persian dish made by eggplants. Eaten with pita bread- This dip like dish is a given at any gathering or party.
Fine sea salt and pepper. We have flavored this appetizer dip with yogurt caramelized onions roasted walnuts herbs and spices.
½ cup kashk or sour cream ¼ tsp ground black pepper. But its also a very mild dip. Traditionally it is served with pita bread but I love the combination of light and crispy pita chips with the creaminess of the eggplantso it is up to you Ingredients.
This Persian Eggplant Dip can be classified as either an appetizer or a main dish. 1 tablespoon Dried Mint. Arrange the eggplants in a single layer in the skillet.
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