Appetizer, Main Course, Side dish, Vegetarian

Kashk Bademjoon – Eggplant spread with whey and mint

Name: Kashk Bademjoon
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 4 tablespoons olive oil; 1 large onion, (thinly sliced); 1/2 teaspoon salt; 6 tablespoons olive oil, (more as needed); 4 Asian eggplants, or 2 Italian, approximately 1.5 pounds, (peeled and halved or quartered depending on the size); 4 cloves garlic, (minced); 1 teaspoon salt, (divided); 1/2 teaspoon pepper, (ground); 1/2 teaspoon turmeric, (ground); 1 tablespoon dried mint leaves; 1/2 cup water; 1/2 cup kashk, (adjust as needed); 2 tablespoons olive oil; 2 cloves garlic, (thinly sliced); 1 tablespoon dried mint leaves; 2 tablespoons Kashk, (mixed with 2 tablespoons water); 2 tablespoons caramelized onions; 1 tablespoon ground walnuts, (optional); 4 pieces dates, (cut in pieces, optional)

Posted by thecaspianchef on March 16, 2020September 21, 2025

Jump to Recipe Print Recipe

Comments are closed.

5 from 22 votes (22 ratings without comment)

The Caspian Chef

Kashk Bademjoon – Eggplant spread with whey and mint

Like this:

Related

Subscribe to continue reading

Share this:

Like this:

Related