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Persian Eggplant Dip (Kashke Bademjan)
Ingredients
- ▢ 4 eggplants (1.5 kgs)
- ▢ 1 large onion diced
- ▢ 6 garlic cloves diced
- ▢ 3-4 tablespoon olive oil
- ▢ 1 teaspoon tumeric powder
- ▢ 2 tablespoon dried mint leaves
- ▢ 1 cup vegetable stock (or water)
- ▢ 50 g chopped walnuts
- ▢ 3 tablespoon kashk mixture or (sour cream or greek yogurt)
- ** See notes
- Garnish (optional)
- ▢ Extra kashk or (sour cream or greek yogurt)
- ▢ Caramelized onions
- ▢ Bloomed Saffron
- ▢ Chopped walnuts
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