Ingredients with Measurements:
- 1 large eggplant
- 1 cup of black kashk
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cumin
- 1/4 teaspoon of paprika
- 1/4 teaspoon of turmeric
- 1/4 cup of chopped parsley
- 1/4 cup of chopped walnuts
Special equipment needed:
- Oven
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the eggplant into 1-inch cubes and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.
3. Roast the eggplant in the oven for 25-30 minutes, or until tender and lightly browned.
4. In a food processor or blender, combine the roasted eggplant, black kashk, minced garlic, cumin, paprika, and turmeric. Pulse until smooth.
5. Transfer the dip to a serving bowl and garnish with chopped parsley and chopped walnuts.
6. Serve with pita bread or vegetables for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
Oven temperature: 400°F
Serving size:
Makes about 2 cups of dip, serving size is 1/4 cup.
Nutritional information:
Calories: 90
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 250mg
Carbohydrates: 8g
Fiber: 3g
Sugar: 3g
Protein: 3g
Substitutions for ingredients:
- Black kashk can be substituted with regular kashk or yogurt.
- Walnuts can be substituted with almonds or pine nuts.
Variations:
- Add roasted red peppers or sun-dried tomatoes for a different flavor.
- Add a tablespoon of tahini for a creamier texture.
Tips and tricks:
- Make sure to roast the eggplant until it's tender and lightly browned for the best flavor.
- Adjust the seasoning to taste, adding more salt, pepper, or spices as needed.
Storage instructions:
Store the dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dip in the microwave or on the stovetop until warmed through.
Presentation ideas:
Serve the dip in a shallow bowl, garnished with chopped parsley and chopped walnuts.
Garnishes:
Chopped parsley and chopped walnuts.
Pairings:
Pita bread, vegetables, or crackers.
Suggested side dishes:
Hummus, baba ganoush, or tabbouleh.
Troubleshooting advice:
If the dip is too thick, add a little water or olive oil to thin it out.
Food safety advice:
Make sure to wash the eggplant thoroughly before using it.
Food history:
Black kashk is a traditional Persian dairy product made from fermented yogurt.
Flavor profiles:
The dip has a smoky and slightly tangy flavor, with hints of garlic and spices.
Serving suggestions:
Serve the dip as an appetizer or snack.
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Region: Iranian