Persian Eggplant Dip: Kashke Bademjan

kashk

🥗Healthier: yogurt

💰Cheaper: sour cream

Yogurt provides a similar tangy flavor with fewer calories.

eggplants

🥗Healthier: zucchini

💰Cheaper: canned eggplant

Canned eggplant is convenient and cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs offer convenience and longer shelf life.

Peel the skin off the eggplants and slice them in half, then cut into slices.

Place sliced eggplants in a colander, seasoning generously with salt and stacking them.

Add a plate on top for weight and let sit for 30-40 minutes to release bitter juices.

Make saffron broth by boiling water, adding a pinch of saffron, and topping with boiling water in a bowl.

Slice the onion thinly and caramelize in a wide skillet with olive oil, a pinch of salt, and a pinch of sugar for about 20-30 minutes.

Add grated garlic to the caramelized onions and cook until fragrant for a few seconds.

Add a tiny pinch of turmeric and 2 tablespoons of dried mint, mixing until warm.

Pat the eggplants dry with paper towels and pan-fry in batches in medium-high heat with olive oil until golden and tender.

Transfer fried eggplants to a paper towel-lined pan to absorb excess oil and chop them up.

Combine chopped eggplants with the caramelized onion and saffron broth in the skillet, cover, and cook for 10-15 minutes, mashing occasionally.

Stir in 3 tablespoons of Greek yogurt and mix well, adjusting seasoning with sugar if needed.

Transfer the dip to a plate, garnishing with reserved onions, more yogurt thinned with water, and dried mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary