Eggplant with Fermented Yogurt
Updated: Jun 6
It’s safe to say that this dish (Kashk-e-Bademjan) is loved by most Iranians, and I’ve made it quite a few times for friends and it’s got the thumbs up!
It’s wonderful eaten with toasted flat bread, pitta or if you can get your hands on Iranian bread; sangak, lavash or the like then even better.
2 Eggplants (peeled, washed and thinly sliced length ways)
1 onion finely chopped
1/2 cup vegetable oil (for frying the eggplant)
1 tsp turmeric
1/4 tsp ground pepper
1 tbsp sea salt ( this is for rubbing on the eggplants, but will be washed off later)
3 cloves garlic crushed
3 tsp dried ground mint
2 tbsp fermented yogurt
1/2 cup cold water
Please note that in the layered picture above I sliced and fried one additional eggplant with the skin and have then put the Kashk-e-Bademjan mix in-between the layers of the fried eggplant.
Peel, wash and thinly slice (1/2 cm thickness) the eggplant length ways.
Rub salt over the eggplants and let it rest for 10 minutes, this removes any bitterness from the eggplant.
After 10 minutes wash the eggplants thoroughly under water to get rid of all the salt.
Dab the eggplant dry with a kitchen towel to remove the moisture. Set aside.
Place a large frying pan on medium heat and pour 1/2 cup oil.
Once heated up place the eggplants neatly in the frying pan.
Allow to become dark golden brown on both sides.
Remove and place in a separate plate.
In the the same oil fry the onions until golden brown.
Add the turmeric and fry for 30 seconds in the onion.
Add 2 tsp of dry mint, and 1/4 tsp black pepper and fry for another 30 seconds.
Reduce the heat to low and add the eggplant to the pan.
Add 1/2 cup of cold water and 1 1/2 tbsp of fermented yogurt.
Crush 2 garlic cloves and add to the pan.
Slowly mush the eggplant so that all the ingredients in the pan become one.
Once completely mushed place in a serving plate. Alternatively you could fry extra aubergines and place the Kashk-e-Bademjan in-between the layers of fried aubergines like I have in the image below
In either the same pan to pick up the flavours or a separate pan add 1/2 tbsp of fermented yogurt, 2 to 3 tablespoons of cold water, 1 teaspoon dry mint and 1 crushed garlic clove.
Mix over medium heat for 1 minute until slightly thickens. Pour over the eggplant.
Sprinkle some toasted walnuts over the eggplant
Serve with warm flat bread or Iranian sangak or lavash.
Happy eating 🙂