Kashk-e Bademjan

Kashk-e bademjan is a warm, silky dip of roasted aubergine, caramelised onion and garlic, enriched with tangy kashk (fermented whey) and finished with fried mint.

TIME BREAKDOWN
Prep: 30 min
Cook: 1h
Total: 1 hour 30 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 4 medium aubergines (about 1kg)
  • 2 large onions, thinly sliced
  • 5 tbsp sunflower oil, divided
  • 4 garlic cloves, crushed
  • 1 tsp ground turmeric
  • 100g liquid kashk, plus 4 tbsp for garnish (or thick Greek yoghurt with a pinch of extra salt)
  • 2 tbsp dried mint
  • Salt and black pepper
  • Flatbread, to serve

Method

  1. Preheat the oven to 220°C (200°C fan). Prick the aubergines all over with a fork and roast on a tray for 35-40 minutes, turning once, until collapsed and very soft.

  2. Cool slightly, then peel and drain the flesh in a sieve for 10 minutes. Chop or mash coarsely.

  3. Heat 3 tbsp oil in a wide pan and fry the onions for 20-25 minutes until deep golden. Set a quarter of the onions aside for garnish.

  4. Add the garlic and turmeric to the pan for 1 minute, then add the aubergine. Cook over a medium heat for 10 minutes, mashing until thick and the oil begins to separate.

  5. Stir in 100g kashk and loosen with a little warm water if needed. Season with pepper, and add salt only sparingly as the kashk is salty.

  6. Heat the remaining 2 tbsp oil in a small pan and stir the mint for 20-30 seconds until fragrant. Do not let it burn.

  7. Spoon the dip into a shallow dish, drizzle with the extra kashk and mint oil, top with the reserved onions and serve warm with flatbread.