Kashke Bademjan Recipe (with Video)

Method for preparing mint
1. Heat olive oil in a small pan/saucepan over medium heat until shimmering.
2. Add in dried mint and fry for a minute while stirring.
3. Cut the heat and set aside.
Method for preparing eggplant
1. Peel and slice eggplant lengthwise in half.
2. Generously salt all over and let sit for 20-30 minutes.
3. Preheat oven to 400ºF.
4. After the 20-30 minutes have passed, pat dry the eggplant, add a generous amount of oil–adding too little will cause it to dry out and also not allow for it to properly color.
5. Roast it cut-side down on the lowest rack of the oven for 1 hour, flipping after 40 minutes.
Method for preparing onion, garlic, and walnuts
1. While the eggplant roasts thinly slice (or finely dice) your onions, grate your garlic, and finely chop walnuts.
2. Now is also a good time to make your fried dried mint.
3. Fry your onions in a generous amount of olive oil and a pinch of salt over medium high heat.
4. When they just start to turn golden, add the garlic and keep frying until a deep golden brown.
5. Reserve about 2 tbsp of the onion and garlic and set aside for garnish.
6. Add the chopped walnuts, turmeric, and dried mint–let that cook for a few more minutes.
Method for combining ingredients
1. If the eggplant isn’t ready by now turn off the heat, wait for it to finish and heat up the mixture when it is.
2. Once the eggplant is ready, turn the heat to medium, and add it to the pan.
3. Give it a nice mashing until it’s a slightly chunky texture.
4. Add the kashk and mix until thoroughly incorporated.
5. Taste for salt and add if needed, along with some black pepper.
Method for serving
1. Top off the kashke bademjan with the reserved onion and garlic, some additional chopped walnuts, and the fried mint.
2. Serve with flatbread or crackers of choice.