Kashke Bademjan is a popular Persian aubergine dip, that is usually served as an appetiser!
Time
Prep: 45 min
Cook: 1 h 30 min
Total: 2 h 15 min
Ingredients (serves 4)
6 large aubergines (eggplants), about 2kg / 4.4lbs
5 medium onions, about 800g / 1.8lbs
10 garlic cloves (about 1 bulb)
10 walnuts, halves or pieces (about 60g / 2oz)
4 to 6 tbsp kashk (dried yoghurt, from Middle Eastern or Turkish shops)
About 10 tbsp vegetable oil
4 tbsp dried mint
1 tsp turmeric
1 tsp black pepper
Salt to taste
1/8 tsp ground saffron and 1 ice cube, for the garnish (optional)
Bread to serve: sangak, barbari, lavash, taftoon or any bread you like
For a vegan kashk (optional)
With vegan yoghurt: 1/2 cup / 110g thick vegan yoghurt (such as Oatly Greek Style), 1 tsp apple cider vinegar and 1/2 tsp salt, mixed together. This tastes closest to real kashk.
With walnuts: 1 cup / 110g walnuts, 4 tbsp lemon juice and 1/2 tsp salt, blended until smooth. It doesn't taste like kashk, but it's delicious and very healthy.
Method
Grill the aubergines
Grill, peel and mash the aubergines as described below (you can do this days ahead).
Prepare
For the garnish, sprinkle the saffron over the ice cube in a glass and let it melt. Peel and thinly slice the onions. Peel and finely chop the garlic, keeping it separate.
Caramelise the onions
Heat about 3 tbsp oil in a frying pan over low-medium heat. Caramelise half the onions for 20 minutes, stirring occasionally, then do the same with the other half. Cooking them in two batches makes them sweet and golden brown.
Cook the aubergines
Meanwhile, heat 1 to 2 tbsp oil in another pan over medium heat, add the grilled aubergines and fry gently for about 20 minutes, stirring occasionally. Set some caramelised onion aside for the garnish and stir the rest into the aubergines with the turmeric and black pepper. Season with salt and fry gently for 15 minutes.
Fry the garlic and mint
Heat 1 to 2 tbsp oil in the frying pan over medium heat and sauté the garlic for 3 minutes, stirring. Set half aside for the garnish and stir the rest into the aubergines. Add another 1 to 2 tbsp oil to the pan over low heat, add the dried mint and stir quickly for 30 seconds (add a little more oil if it looks dry), then take it out.
Arrange and serve
Stir a few teaspoons of saffron water into some of the reserved onions to give them colour and shine. Loosen the kashk with a few tablespoons of water so it pours like a sauce, and mix a little of it with the rest of the saffron water. Chop the walnuts.
Spread the Kashke Bademjan on a plate and decorate it with the white and saffron kashk, caramelised and saffron onions, walnuts, garlic and mint. Serve with the remaining kashk, bread, fresh herbs and red onion. Nooshe jan!
How to grill the aubergines
You can grill the aubergines up to 2 days ahead and keep them in the fridge, or freeze them for up to 3 months. That saves about 40 minutes on the day. Allow at least 2 hours for frozen aubergines to defrost.
Pierce the aubergines in several places with a small knife so the moisture can escape, then use one of these methods:
Barbecue (the best flavour): put the aubergines directly on the still-hot leftover charcoal after grilling, or on a grid very close to it. Turn them until the skin is burnt all over and they are soft inside.
Gas hob: put an oven grid over the hob and grill the aubergines directly over the flames, turning, until the skin is burnt and the inside is soft.
Oven: use the grill setting, or preheat to 200°C fan / 400°F. Put the aubergines on the oven rack with a tray underneath to catch the juices. Turn them after about 10 minutes, once half soft, so they cook evenly.
Let them cool on a plate, then peel off the skin (it comes off easily) and mash the flesh.
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