Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 450kcal 22%
Fat 25g 38%
Saturated Fat 7g 35%
Carbohydrates 40g 13%
Fiber 8g 32%
Sugar 15g 30%
Protein 15g 30%
Cholesterol 20mg 6%
Sodium 700mg 29%

Percent Daily Values are based on a 2,000 calorie diet.

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Kashk-o-Bādemjān (Persian Braised Eggplant With Kashk)

Name: Kashk-o-Bādemjān (Persian Braised Eggplant With Kashk)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Ingredients: 3/4 cup (177ml) concentrated liquid kashk paste (see notes); Extra-virgin olive oil, neutral oil such as vegetable or avocado oil, or a combination, for frying; 2 pounds (about 900g) eggplant (long, thin eggplant such as Japanese eggplant preferred), trimmed, peeled, and halved lengthwise (see notes); 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground turmeric; 2 tablespoons (30g) unsalted butter or extra-virgin olive oil; 2 teaspoons crushed dried mint leaves; 3 or 4 medium cloves garlic (depending on garlic preference), finely minced or very well crushed; 1/2 cup fried shallots; Lavash or pita bread for serving

Prep 10m

Cook 1h

Total 1h 10m

This Persian dish features braised eggplant topped with kashk, a concentrated liquid whey paste. The eggplant is pan-fried with turmeric and black pepper, then braised with garlic, mint, and butter. Topped with crispy fried shallots, it’s best served with lavash or pita bread. A rich, savory treat.

Appetizer

Nutrition Facts

Kashk-o-Bādemjān (Persian Braised Eggplant With Kashk)

Ingredients

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Nutrition Facts

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