Preparation MethodKashk EggplantFestive and Delicious
Kashk Bademjan is served as a main dish or side dish at many of our gatherings. It is a dish that Northerners excel at making, and people from other cities also prepare it in various ways with different recipes. In previous cooking lessons, we taught how to make it, and now we prepare this eggplant dish in another way.Kashk Bademjanwe previously made with a common recipe, and now we are preparing this dish with eggplant in a different way.
Ingredients for Low-Oil Kashk Bademjan
| Ingredients | Quantity |
| Eggplant | 6 pieces |
| Onion | 3 pieces |
| Grated garlic | 2 cloves |
| Kashk | 1 small bottle |
| Mint | As needed |
| Oil | As needed |
| Walnuts | As needed (optional) |
Preparing Kashk Bademjan without roasted eggplant
- To make this simple and tasty Kashk Bademjan, first peel and cut the eggplants, then sprinkle salt on them to release water and remove bitterness.
- After half an hour, when the eggplants are less bitter, fry them in oil.
- In another dish, sauté the onions in oil, add a little turmeric, and cook until golden. After the onions are fried, carefully drain the excess oil.
- Crushed fried eggplants are placed in a suitable dish and combined with minced garlic andwalnutsadded to the fried onions with the drained oil, then mixed well over heat.
- In two separate dishes, prepare fried mint and Kashk.
- Once the eggplants are mashed and mixed withonionand slightly chopped, add black pepper and then fried mint and Kashk, and cook for 20 minutes.Adding garlic and walnuts is optional and based on personal taste.Your Kashk Bademjan is ready; enjoy your meal.
- Kashk Bademjan
Preparation method for Kashk Bademjan
