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Persian cuisine with Maryam: Kashke bademjan

Serving 4

3 medium Chinese or Italian eggplants, peeled
4 tablespoon vegetable oil
1 large garlic clove, minced
½ cup water
⅓ cup walnuts
1 large yellow onion, peeled and diced medium
3 tablespoon vegetable oil
2 teaspoon crushed dried mint leaves
¾ cup Kashk
salt and pepper


  • Fry the aubergines to a golden brown over medium high heat.
  • Add minced garlic and spices.
  • Add very little water, cover the skillet and cook over low heat until the eggplant is very tender.
  • Mash the cooked eggplant to very small pieces with a potato masher or a fork.
  • Process the walnuts until very fine, but watch it closely and stop the food processor before it turns to paste.
  • Fry the diced onion to a golden brown.
  • Remove from heat and add crushed dried mint leaves.
  • Combine with ground walnuts and yogurt.
  • Transfer to the serving bowl and add garnish.
  • Serve Kashke Bademjan with bread.



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