Kashk bademjan is one of the traditional and old dishes of Iran. It is an excellent dish of grilled or fried eggplant with onions, special spices, walnuts and curd. This food is specific to the city of Gilan.
This dish is served as a main dish or an appetizer. There are different ways to cook this dish, and I teach this dish with the method of cooking eggplant in the oven.
In this method, eggplants are cooked better and less oil is used. So stay with me until the end of this article.
Eggplant :8 pcs
Onion: 3 pcs
Garlic :4 pcs
Dried mint :1 tbsp
Chopped walnut :2 tbsp
Curd :as needed
Salt :optional
Black pepper :optional
1. First, pierce the eggplants with a knife, and apply salt and oil to them. Cover it with foil and put it in the oven at 190 for 50 minutes.
2. In the next step, slice the onion and fry it in a pan with a small amount of oil. Add salt, black pepper, turmeric and garlic powder.
To caramelize the onion, I add one to two glasses of water little by little to the frying onion until it becomes completely caramelized.
3. After 50 to 60 minutes, when the eggplant is soft and grilled, take it out of the oven, peel it, and beat it well. And add to the well caramelized onion.
4. Add walnuts, dry mint and curd and mix well.You can add curd both in this step and in the last step.Pour some water to boil on low heat for 15 minutes.
5. In the last step, to make hot mint, pour oil into the pan (on low heat) and add dry mint. 30 seconds is enough.
Congratulations, the eggplant curd is ready and you can enjoy it. Eggplant curd is served with local curd, Sangak bread, Berber bread, Lavash bread, and eating vegetables.
5 important points
1. One of the most important reasons that make this delicious food bitter is to use bitter eggplants. Another point is that garlic and mint used to decorate this food should be sauteed for 30 seconds because mint and garlic become bitter if sauteed too much.
2. To prevent your Persian kashke bademjan from becoming bitter, be careful when buying eggplant.
3. To buy eggplant, go for fleshy, shiny, heavy, and long eggplants with firm skin because they are tastier.
4. There are many ways to get the bitterness of eggplants and absorb less oil, but the most common method is to sprinkle salt on them and let them for 30 minutes or put the eggplants in salt water for a while.
5. It is better to put the eggplants in a metal net after frying so that their excess oil can be removed slowly.
sourced: mealscook
