Eggplant dip (Kashk-e baadenjaan) by Sarah Hobbs

Eggplant dip (Kashk-e baadenjaan) for 8 person

This traditional Persian eggplant dip makes a delicious starter when served with some crusty bread.

Ingredients for Eggplant dip (Kashk-e baadenjaan)

Step 1

Heat half the oil in a large frying pan over medium heat. Add the mint and cook for 1 minute or until aromatic. Remove from heat and transfer to a heatproof bowl. Set aside to infuse and cool.
Step 2

Meanwhile, heat 1 tablespoon of the remaining oil in the frying pan over medium heat. Add the onion and cook, stirring, for 10 minutes or until golden. Transfer to a heatproof bowl.
Step 3

Heat the remaining oil in the frying pan and add the eggplant and garlic and cook, stirring occasionally, for 10 minutes or until lightly golden and tender. Add the onion, water and tomato paste and cook, loosely covered, stirring occasionally, for 5 minutes or until eggplant is very tender and liquid evaporates. Remove from heat and season with salt and pepper.
Step 4

Place the eggplant in a serving bowl. Drizzle with kashk and mint oil.

Notes:
Kashk is a thick whey that can be purchased from Iranian stores. Substitute with sour cream or natural yoghurt.

Preparation: 0:05 Minutes, Cooking: 0:25 Minutes, Serving: 8 Person, Level:

Nutrition Info:

All nutrition values are per serve

This Eggplant dip (Kashk-e baadenjaan) published first on: Notebook:, Images by: Steve Brown

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