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

Ingredients

(Servings: 8)

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

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

Ingredients

Steps

Nutrition Facts

Comments

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

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts