Kashke bademjan ~ persian style roasted eggplant dip
Roast
Roasting
An eggplant dip inspired by a famous Persian dip called Kashke Bademjan. Don't let the name intimidate you, this dip is really easy to make. Roasted eggplants are mashed up and added to the caremalized onions, which are sauteed with garlic, dried mint, saffron, some lemon juice, turmeric & salt/pepper to taste. Finally garnished with Kashk, chopped walnuts, & caramelized onions. Kashk is a fermented by product from cheese-making, Kashk has a strong flavor, like a liquid fetta cheese and is used extensively in Persian cuisine. I found Kashk at my local Middle Eastern market, it comes in a dried form which I just added some water to make a paste. {Please Note} Sour Cream makes a good substitute for the Kashk. Serve warm with Lavash or Pita Bread.
Share:
0
54
0
Comments