Kashke Bademjan Recipe in Pan _ Persian Eggplant Dip

Kashke bademjan is a traditional Iranian dish that adorns Iranian banquet tables. It also has a special place as a Local Persian food or appetizer on party tables, productions, and weddings. Eggplant curd is prepared using eggplant, curd, garlic, onion, and dry mint.

With its unique taste and high nutritional properties, this food is an excellent meal choice. Due to the presence of curd, it is also a rich source of protein, in addition to its excellent unique taste.

With this recipe, prepared for you by Chef Haghigi, an expert in cooking all kinds of Iranian dishes, you can prepare traditional Iranian food with the lowest cost and the fewest ingredients.

This kashk bademjan history dates back to the Qajar era. Its origin is in Zanjan. There are different ways to cook this food, but the most common method involves frying the eggplant and adding fried garlic, onion, dry mint, curd, and walnuts.

In the following, we will explain the recipe for making eggplant curd, the methods of frying eggplant in the oven, grilling eggplant, and getting the bitterness of eggplant.

For: 4 people

Preparation:45 minute

Cook for: 45 minutes

How to Make Kashke Bademjan?

Ingredients:

Instruction :

1. To prepare this delicious appetizer, peel the eggplants and cut them lengthwise into 2 pieces. Next, put the eggplants in a suitable container and sprinkle them with salt.

2. Now, we give the eggplants 30 minutes to an hour for the excess water to come out. This removes the bitterness of the eggplants and makes them absorb less oil when fried.

3. After the eggplant’s excess water drains, it is dried with a clean paper towel. Next, we heat a suitable pan, add some liquid oil to the pan, and let the oil become hot.

4. At this stage, add the eggplants to the pan and fry both sides uniformly. Next, place the fried eggplants in a metal net to drain their excess oil.

5. we put a frying pan on the heat, then cut the onion into thin slices and pour it into the pan with a little oil. Fry the onion well until it is golden, then add a little turmeric powder.

6. We continue sauteing the ingredients for another minute, then chop the garlic into very small slices and pour it into the pan. We saute the garlic only to the extent that its aroma comes out. Saluting garlic too much will make it taste bitter.

7. At this stage, remove the garlic and onion from the pan and set aside. Then, pour the dry mint into the pan with a little oil and saute for 30 seconds until the color of the mint darkens a little. Do not saute mint for more than 30 seconds because it will become bitter.

8. Now, we crush the fried eggplants completely with a blender until their texture is uniform, then pour them into a suitable pan. Next, we add onion, garlic, sauteed mint, and walnuts to the pan.

9. We add salt and black pepper, then put the lid on the pan and wait until we see a layer of oil. Then, add the curd and mix until it becomes uniform with the other ingredients.

10. we put the lid in the pan again and let the curd and eggplant stay on the heat for another 15 minutes and settle.

Finally, we pour curd and eggplant into the kashk o bademjan we want; then, we decorate with mint, onion curd, and walnuts to our taste.

Among other dishes prepared with eggplant, we can mention Mirzaghasemi and khoresht bademjan.

Kashke Bademjan translates to “kashk and eggplant”. Kashk is a middle eastern ingredient that is made from drained yogurt whey or sour milk. It’s sold either dried or wet.  If you purchase it dried, you can easily just add a tad of warm water over it and mix well to combine (sort of like how you would with tahini!)

Sourced: lindseyeatsla

How to get the bitterness of eggplant:

After peeling the eggplants, dip them in salt to remove their brown juice.

You can cut the eggplants in layers or add salt to get the bitterness of the eggplants. Instead of salt, you can use salt that dissolves in water, but in this case, more oil will be needed when frying. Allow 15 to 20 minutes to absorb the bitterness of the eggplant.

After sprinkling salt or immersing the eggplants in salt water, wait for about 20 minutes until the brown and bitter water comes out.

After this time, drain and dry the eggplants. You can use a towel to catch excess water. The drier the eggplants, the faster they fry and the less oil is needed.

How to fry eggplant in the oven:

Eggplants can be fried in the oven. In this method, after getting the bitterness of the eggplants, turn on the oven. Brush one side of the eggplants with oil and place them in the oven tray.

Place the tray on the top floor of the oven. Check the eggplants every 5 minutes so they don’t burn. After one side of the eggplants is fried turn them over. Brush the other side with oil and put it in the oven again until it turns golden. In this method, excess oil does not remain in the eggplant.

In this method, due to the low amount of oil used and because the temperature of the oil does not rise as much as it does on gas, you can also use other oils, like sesame oil and olive oil, which have less resistance to temperature.

Never use sesame or olive oil to fry eggplants in a pan on gas heat.

How to fry eggplant in a pan:

Remember, if you use the frying method in a pan, the degree of frying or goldening the eggplants depends on your taste. Some people fry eggplants until they are raw; others like to fry them completely.
In any case, after frying the eggplants, place them on a napkin to absorb their excess oil. Fried eggplant oil, when mixed in eggplant curd, will give it a delicious and fatty taste, but prioritize your health.

How to grill eggplant:

To prepare this Persian food, you can grill eggplants traditionally and originally. This method finally makes your Persian eggplant dip taste smoky. On the other hand, this food is a diet that has many fewer calories.

In the grilling method, wash the eggplants and put them in a pot on the heat or use a net. You can also grill eggplants on charcoal. To prevent the pot from getting dirty, wrap the eggplants in foil and place them in the oven tray or pot. Cleaning the dish in which you grill eggplant is a little difficult.

After grilling, let the eggplants cool, then peel and puree them. Either crush them with a knife or use a meat grinder.

10 Tips to Make Kashke Bademjan More Delicious

FAQ

1. What is bademjan in English?

Bademjan in English called eggplant.

2. What is kashk in English?

Kashk in English is called curd or whey.

3. How many calories are in this stew?

Kashke bademjoon has 55 calories in 1 spoon.

4. What is Kashke Bademjan?

Kashk Bademjan is a popular Persian dish made with roasted eggplant, curd (kashk), and various seasonings. It is typically served as an appetizer or dip.

5. What is curd (kashk)?

Curd or Whey, also known as kashk, is a fermented dairy product commonly used in Persian cuisine. It is made by straining yogurt to separate the liquid whey from the solid curds.

6. What is served with kashke bademjan?

It can also be served with fresh vegetables, such as cucumbers, carrots, or bell peppers, for a refreshing. It can be served with sabzi khordan, zeytoon parvardeh, mast o musir.

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