Iranian aubergine recipe khoresh bademjan / Eggplant Dip (كشك بادمجان | 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.

Preheat oven to 200°C (400°F).

Bake 3 aubergines in the oven for 40 minutes.

Chop 3 onions and coarsely chop a handful of walnuts.

Slice 1 clove of garlic.

Mix curd with water to a slightly runny sauce consistency.

Sauté chopped onions in extra virgin coconut oil until golden brown.

Roast dried mint and garlic in oil, being careful not to burn them.

Remove baked aubergines from the oven and let cool.

Separate the flesh from the skin of the aubergines.

In a bowl, mix aubergine flesh with quarter teaspoon of salt and quarter teaspoon of black pepper.

Add sautéed onions, roasted mint, coarsely chopped walnuts, and a couple of tablespoons of curd sauce to the bowl.

Mix everything together to prepare the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary