Ingredients
Main Ingredients:
2 large eggplants
1 large onion, thinly sliced
3 cloves garlic, minced
1/4 cup kashk (or Greek yogurt as an alternative)
1/2 teaspoon turmeric-2.5g
1/4 teaspoon ground cumin-1.2g
1/4 teaspoon black pepper-1.2g
Salt-5g
1/4 cup vegetable oil (for frying)
For Garnish:
2 tablespoons kashk, diluted with 1 tablespoon water
1 tablespoon dried mint, fried in 1 tablespoon oil
Fried onions
Instructions
1. Prepare the Eggplants
Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out excess moisture and bitterness. Pat them dry with a paper towel. Heat 2-3 tablespoons of oil in a frying pan over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and set aside.
2. Sauté the Aromatics
In the same pan, add a little more oil if needed, and sauté the sliced onions until golden and caramelized. Add the minced garlic, turmeric, and cumin, and sauté for 1-2 minutes until fragrant.
3. Cook the Eggplants
Return the fried eggplants to the pan. Mash them gently with the back of a fork or a potato masher. Add the black tea seasoning to the pan and stir gently to incorporate. Let the eggplants simmer in the tea for 5-7 minutes, allowing the flavors to meld.
4. Add the Kashk
Stir in the kashk (or yogurt). Mix well to combine. Cook for another 3-4 minutes, letting the dip thicken slightly. Taste and adjust the seasoning with salt and black pepper.
5. Serve
Transfer the Kashke Bademjan to a serving dish. Drizzle diluted kashk on top for a creamy finish.
Garnish with fried onions, fried mint
Tips for Success
For a smoky flavor, grill the eggplants instead of frying them before mashing. Use freshly brewed tea for the best flavor; avoid overstepped tea to prevent bitterness. Kashk is traditional, but if using yogurt, choose a thick, tangy variety like Greek yogurt. Serve this tea-flavored Kashke Bademjan with warm flatbread or lavash for a delicious appetizer or side dish with a Persian twist!