Simple Way to Prepare Super Quick Homemade Iranian Eggplant Dip, Kashkeh Bademjan

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Recipe of Quick Iranian Eggplant Dip, Kashkeh Bademjan. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Iranian Eggplant Dip, Kashkeh Bademjan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Iranian Eggplant Dip, Kashkeh Bademjan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Iranian Eggplant Dip, Kashkeh Bademjan is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Iranian Eggplant Dip, Kashkeh Bademjan estimated approx 20 mins.

To get started with this recipe, we must first prepare a few ingredients. You can have Iranian Eggplant Dip, Kashkeh Bademjan using 10 ingredients and 7 steps. Here is how you can achieve that.

Warm and delicious appetizer made of pureed egglplants, tomatoes and kashke. An iranian favorite.

Ingredients and spices that need to be Take to make Iranian Eggplant Dip, Kashkeh Bademjan:

1. 2 large eggplants, peeled and cubed
2. 8 tablespoons kashk, or sour cream if not available
3. 2 onions, sliced
4. 1 tablespoon tomato paste, dissolved in ½ cup water
5. 2 teaspoons dried mint
6. 2 cloves garlic, crushed
7. 6 tablespoons olive oil
8. black pepper to taste
9. turmeric
10. salt to taste

Steps to make to make Iranian Eggplant Dip, Kashkeh Bademjan

1. In a skillet, heat 3 tablespoons of olive oil, stir in dried mint and leave over medium heat for 1 minute.
2. When you start smelling mint, remove mint and oil from heat and set aside.
3. Add 1 tablespoon of olive oil to the same skillet and fry onions until golden then set aside.
4. In a saucepan, fry eggplants and garlic in the remaining 2 tablespoons of olive oil for around 10 minutes.
5. When eggplant is soft, add in the dissolved tomato paste,4 tablespoons of kashk and fried onions leaving some for the garnish. Partially cover the saucepan and cook for around 5 minutes, stirring from time to time.
6. When the eggplants are well cooked, remove from heat and mash with a fork. Add in 2 tablespoons of kashk and season with turmeric, black pepper and salt.
7. To serve, place the eggplant mix in a serving platter, spread the remaining kashke and garnish with remaining fried onions. Top with fried mint.

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So that's going to wrap it up for this exceptional food Recipe of Favorite Iranian Eggplant Dip, Kashkeh Bademjan. Thank you very much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!