Eggplant and Kashk Dip

Name: Eggplant and Kashk Dip (Kashk-o bademjan-e kubideh)
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 2 tablespoons liquid kashk*; Lavash or flat bread; ½ teaspoon turmeric; ½ cup (40 g) fresh mint or tarragon leaves; 1½ teaspoons sea salt; 2 tablespoons dried mint flakes, crushed; 4 cloves garlic, chopped; 1 teaspoon turmeric; ¼ cup (60 ml) olive oil; 2 large onions, peeled and thinly sliced; 1 teaspoon fresh ground black pepper; 1 tablespoon dried mint flakes, crushed; 4 cloves garlic, peeled and thinly sliced; ½ cup (40 g) walnuts, powdered; ½ cup (60 g) toasted walnuts; ½ cup (120 g) liquid kashk*; 3 pounds (1.35 kg) large eggplants

Kashk-o bademjan-e kubideh

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 20

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

3 pounds (1.35 kg) large eggplants
¼ cup (60

Asia
Iran
Starter
Vegan
Southeast Asia

Method

To cook the eggplant: Preheat the oven to 400°F (200°C). Rinse the eggplants and prick them in several places with a fork (to prevent bursting). Place the eggplants on a racked, rimmed baking sheet and