Kashk-e Bademjan (Persian Aubergine with Kashk, Fried Onions and Mint)
Inspired by techniques from Serious Eats.
Aubergine halves fried until dark golden, braised with turmeric, mashed with kashk and simmered thick, then topped with fried onions, a swirl of kashk and garlic-mint butter. Served hot with flatbread.
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Method
- 1
Prepare the toppings. Fry the sliced onions in the olive oil over medium heat for 15-20 min, stirring often, until deep golden, then lift them onto kitchen paper. Loosen the kashk with the 60 ml water until it pours like single cream. Having the toppings ready means the dish reaches the table hot.
- 2
Fry the aubergine. Heat a 6 mm layer of oil in the large pan until shimmering. Fry the aubergine halves in batches, flesh side down first, for about 10 min in total until dark golden on both sides. Rest them on the rack so the excess oil drips away.
- 3
Braise and mash. Put the aubergine, 180 ml water, turmeric and pepper in the saucepan, bring to the boil, cover and simmer for 20 min. Stir in half the kashk and mash roughly, then simmer uncovered for 10-15 min more, stirring, until thick and spoonable.
- 4
Finish. Melt the butter in the small pan, add the garlic for 30 seconds, then the mint for 10 seconds off the heat. Spread the aubergine in a shallow dish, swirl over the remaining kashk, spoon on the mint butter and scatter with the fried onions. Serve hot with flatbread.
Storage
Refrigerate the aubergine base, without toppings, for up to 3 days. Reheat gently until piping hot (74 °C), then add fresh toppings. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large heavy frying pan
- wire rack set over a tray lined with kitchen paper
- medium saucepan with lid
- potato masher
- small frying pan
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 466 kcal |
| Protein | 7.1 g |
| Carbohydrate | 39.4 g |
| of which sugars | 12.9 g |
| of which free sugars | 0.4 g |
| Fat | 32.9 g |
| of which saturates | 7.1 g |
| Fibre | 8.8 g |
| Salt | 1.05 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
