Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, persian eggplant dip. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Kashke bademjan is a Persian eggplant dip. In Farsi, kashke refers to a product similar to yogurt and bademjan means eggplant. The dip makes a delicious appetizer and is often served with pita, flatbread, or baguette (source). As always, this dip is simple; even more simple - and healthy - in fact, than traditional versions.
Persian eggplant dip is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Persian eggplant dip is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have persian eggplant dip using 9 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Persian eggplant dip:
- Make ready 1 large eggplant
- Make ready 2 medium onions, chopped
- Make ready 2 cloves garlic, mashed
- Take 1 tbsp ground walnuts
- Prepare 1 tbsp saffron water
- Take 1 tsp turmeric powder
- Get 1 tsp dried mint powder
- Make ready to taste Salt – pepper powder
- Get Kashk (whey) or plain yogurt
You can also eat it with other types of flatbreads like Lebanese bread, Indian naan or any other type of bread. However, I also enjoy its taste without bread as an appetizer. Persian Eggplant Dip (Kashke Bademjan) This is a healthier version of Persian Eggplant Dip (Kashke Bademjan) which uses baked eggplant and not fried. But don't worry - it certainly does not skimp on flavor!
Steps to make Persian eggplant dip:
- Skin eggplant off. Cut into half and grill it.
- You can fry it as well but I prefer to grill it because eggplant will have smoky taste.
- Heat the oil and sauté dried mint for 1 minute and set aside.
- Heat the oil in the pan and saute chopped onions over medium heat for about 7 minutes or until slightly golden.
- Then, place grilled eggplant, fried onions and mint, minced garlic, ground walnuts, whey and spices in a blender and puree it. Taste and adjust the seasoning. Eggplant dip is ready now.
- Ingredients
Persian Eggplant Dip (Kashke Bademjan) This is a healthier version of Persian Eggplant Dip (Kashke Bademjan) which uses baked eggplant and not fried. But don't worry - it certainly does not skimp on flavor! Heat vegetable oil in a frying pan and fry the eggplants until soft and golden and set aside. Slice the onions and place them in a frying pan with heated oil. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process, from very firm strained yogurt.
So that’s going to wrap it up for this special food persian eggplant dip recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
