• Shopping List
• Meal Planner

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

Read Directions