Iranian Eggplant Dish - Kashk-E-Bademjan

"This dish is best served with warm pita bread, fresh herbs, and fresh radish."
 
Download
photo by The Little Koi photo by The Little Koi
photo by The Little Koi
Ready In:
30mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 325 degrees.
  • Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.
  • Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
  • Baste in olive oil on both sides.
  • Lay these in an oven proof dish. Cook until golden brown.
  • Chop the onion and garlic cloves, and fry in a pan with olive oil.
  • Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
  • Add sour cream, simmer for fifteen minutes. Place in serving dish.
  • In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. uhis dish was superb,it was a little to runny for wraps,but great
     
  2. I'm Iranian (half) and this tastes super yummy!
     
  3. Super recipe! Thank you. If you are Persian or otherwise, this is the very best dish to try if you love to knosh, great also with Barbari bread ( if you can find it in small town Canada) Kheli Mamnoon!
     
Advertisement

RECIPE SUBMITTED BY

I grew up in an Iranian household, where cooking was a three generation affair. After spending countless hours with my grandmother and mother in the kitchen I found I picked up on some of their skills. Add this to the fact that I've lived all over the world, I've learned to create my own style drawn from my family and the many global culinary experts I have met along the way.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes