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Roasted eggplant and whey (Kashk o Bademjan)
Ingredients
- 12 Asian eggplants
- 2 tablespoon ground turmeric
- 2 white onion
- 3 tablespoons of dry mint
- Half a cup of whey
- Salt to taste
- Half a teaspoon pepper
Directions
- Peel eggplant and cut off the ends.
- Fill a skillet with two inches of neutral oil and bring to a medium - high heat.
- Fry eggplant until golden brown and soft and set aside in a colander for the oil to drain.
- Fry the julienned onion in the same oil till golden brown and set aside.
- In a small skillet heat a neutral oil and flash fry the dry mint.
- In a pot add your eggplant, turmeric, caramelized onion and whey paste.
- As ingredients are cooking together in the pot, begin to add the fried mint. You don't want to add it to early as it will darken the dish.
- Once everything has been added to the pot, you want to start mashing the eggplant and other ingredients together with a masher. Make sure there are no clumpy eggplant pieces but don’t make it too fine.
- Place eggplant in dish and garnish with the remaining fried mint, caramelized onion and drizzle with whey.
- Serve with warm nigella seed Barbari bread.
