Kashk-e Bademjan (eggplant with kashk)
Soft-fried eggplant mashed with garlic, mint and tangy kashk, finished with walnuts and fried onion — a beloved Persian starter hearty enough for dinner.
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- Prep
- 12 min
- Cook
- 23 min
- Serves
- 2 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (7)
Method
- 1
Fry the eggplant slices in the oil until soft and golden, then mash roughly.
- 2
Fry the onion until deep golden and the garlic until fragrant, reserving some onion to top.
- 3
Combine most of the kashk with the eggplant, garlic and onion and warm through.
- 4
Spread onto a plate and swirl the reserved kashk over the top.
- 5
Scatter with walnuts, fried onion and dried mint bloomed in a little hot oil.