Iran · Iran

Kashk-e Bademjan (Iranian Eggplant and Whey Sauce)

Name: Kashk-e Bademjan (Iranian Eggplant and Whey Sauce)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Iran
Ingredients: eggplant 900 g; whey (doogh liquid) 200 ml; garlic, minced 20 g; fresh mint 20 g; fresh parsley 20 g; lemon juice 20 ml; olive oil 40 ml; walnuts, chopped 60 g; fine salt 4 g

A cold dip of grilled eggplant with whey, garlic and herbs.

55 minutes · 4 servings · Easy

Kashk-e bademjan is a dip rather than a cooked dish, and it appears at the start of a meal with bread. The whey sauce that gives it its name is strained from yoghurt, and its tang is what balances the smoky aubergine. A restrained hand is required, because too much garlic and too much herb both flatten the roasted flavour underneath.

Ingredients

eggplant900 g
whey (doogh liquid)200 ml
garlic, minced20 g
fresh mint20 g
fresh parsley20 g
lemon juice20 ml
olive oil40 ml
walnuts, chopped60 g
fine salt4 g

Directions

1
Roast eggplant over a flame 25 minutes until charred and soft.
2
Peel away the charred skin.
3
Mash with garlic, whey, lemon and salt.
4
Garnish with herbs, oil and walnuts; serve chilled.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content