Kashke bademjan is a traditional Iranian dish that adorns Iranian banquet tables. It also has a special place as a Local Persian food or appetizer on party tables, productions, and weddings. Eggplant curd is prepared using eggplant, curd, garlic, onion, and dry mint.
With its unique taste and high nutritional properties, this food is an excellent meal choice. Due to the presence of curd, it is also a rich source of protein, in addition to its excellent unique taste.
With this recipe, prepared for you by Chef Haghigi, an expert in cooking all kinds of Iranian dishes, you can prepare traditional Iranian food with the lowest cost and the fewest ingredients.
This kashk bademjan history dates back to the Qajar era. Its origin is in Zanjan. There are different ways to cook this food, but the most common method involves frying the eggplant and adding fried garlic, onion, dry mint, curd, and walnuts.
In the following, we will explain the recipe for making eggplant curd, the methods of frying eggplant in the oven, grilling eggplant, and getting the bitterness of eggplant.
For: 4 people
Preparation:45 minute
Cook for: 45 minutes
How to Make Kashke Bademjan?
Ingredients:
| Eggplant |
Six pcs |
| Onion |
One pcs |
| Garlic |
Four pcs |
| Dried mint |
1 tbsp |
| Chopped walnut |
2 tbsp |
| Curd |
1 cup |
| Salt |
optional |
| Black pepper |
optional |
| Turmeric powder |
½ tbsp |
| Liquid oil |
optional |
Instruction :
1. To prepare this delicious appetizer, peel the eggplants and cut them lengthwise into 2 pieces. Next, put the eggplants in a suitable container and sprinkle them with salt.
2. Now, we give the eggplants 30 minutes to an hour for the excess water to come out. This removes the bitterness of the eggplants and makes them absorb less oil when fried.
3. After the eggplant’s excess water drains, it is dried with a clean paper towel. Next, we heat a suitable pan, add some liquid oil to the pan, and let the oil become hot.
4. At this stage, add the eggplants to the pan and fry both sides uniformly. Next, place the fried eggplants in a metal net to drain their excess oil.
5. we put a frying pan on the heat, then cut the onion into thin slices and pour it into the pan with a little oil. Fry the onion well until it is golden, then add a little turmeric powder.
6. We continue sauteing the ingredients for another minute, then chop the garlic into very small slices and pour it into the pan. We saute the garlic only to the extent that its aroma comes out. Saluting garlic too much will make it taste bitter.
7. At this stage, remove the garlic and onion from the pan and set aside. Then, pour the dry mint into the pan with a little oil and saute for 30 seconds until the color of the mint darkens a little. Do not saute mint for more than 30 seconds because it will become bitter.
8. Now, we crush the fried eggplants completely with a blender until their texture is uniform, then pour them into a suitable pan. Next, we add onion, garlic, sauteed mint, and walnuts to the pan.
9. We add salt and black pepper, then put the lid on the pan and wait until we see a layer of oil. Then, add the curd and mix until it becomes uniform with the other ingredients.
10. we put the lid in the pan again and let the curd and eggplant stay on the heat for another 15 minutes and settle.
Finally, we pour curd and eggplant into the kashk o bademjan we want; then, we decorate with mint, onion curd, and walnuts to our taste.
Among other dishes prepared with eggplant, we can mention Mirzaghasemi and khoresht bademjan.
Kashke Bademjan translates to “kashk and eggplant”. Kashk is a middle eastern ingredient that is made from drained yogurt whey or sour milk. It’s sold either dried or wet. If you purchase it dried, you can easily just add a tad of warm water over it and mix well to combine (sort of like how you would with tahini!)
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