Ingredients with Measurements:
- 2 large eggplants
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/2 cup kashk (dried whey)
- 1/4 cup olive oil
- 1/4 tsp turmeric
- Salt and pepper to taste
Special equipment needed:
- Oven
- Food processor or blender
Step-by-step instructions:
a. Preheat oven to 400°F.
b. Wash and dry eggplants. Pierce them with a fork in several places.
c. Place eggplants on a baking sheet and bake for 45-50 minutes, or until they are soft and tender.
d. Let the eggplants cool down, then peel off the skin and discard it.
e. In a pan, heat olive oil over medium heat. Add chopped onions and minced garlic. Cook until onions are translucent.
f. Add turmeric, salt, and pepper to the onion mixture and stir.
g. Add the eggplant to the pan and mash it with a fork or potato masher.
h. Add kashk to the pan and stir until well combined.
i. Cook for 5-10 minutes over low heat, stirring occasionally.
j. Transfer the mixture to a food processor or blender and blend until smooth.
k. Taste and adjust seasoning if necessary.
l. Serve the dip warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
5. Temperature:
Oven temperature: 400°F
Serving size:
This recipe makes about 2 cups of dip, serving 6-8 people.
Nutritional information:
Calories: 130
Fat: 9g
Carbohydrates: 11g
Protein: 3g
Sodium: 70mg
Fiber: 4g
Substitutions for ingredients:
- If kashk is not available, you can substitute it with sour cream or plain yogurt.
- You can use vegetable oil instead of olive oil.
- You can add more or less garlic and onion depending on your taste.
Variations:
- You can add chopped walnuts or pomegranate seeds on top of the dip for extra crunch and flavor.
- You can add chopped fresh herbs such as parsley or cilantro to the dip for freshness.
- You can add a pinch of cumin or coriander for extra spice.
Tips and tricks:
- Make sure to pierce the eggplants with a fork before baking to prevent them from exploding.
- You can roast the eggplants on a gas stove or grill instead of baking them in the oven.
- If the dip is too thick, you can add a little bit of water to thin it out.
Storage instructions:
- Store the dip in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the dip for up to 3 months.
Reheating instructions:
- Reheat the dip in a microwave or on the stove over low heat, stirring occasionally.
Presentation ideas:
- Serve the dip in a bowl or on a platter.
- Drizzle some olive oil on top of the dip.
- Sprinkle some chopped herbs or pomegranate seeds on top of the dip.
Garnishes:
- Chopped fresh herbs such as parsley or cilantro
- Chopped walnuts or almonds
- Pomegranate seeds
Pairings:
- Pita bread or crackers
- Fresh vegetables such as carrots, cucumbers, or bell peppers
Suggested side dishes:
- Grilled chicken or lamb
- Rice pilaf or couscous
- Salad
Troubleshooting advice:
- If the dip is too thick, you can add a little bit of water or olive oil to thin it out.
- If the dip is too thin, you can add more eggplant or kashk to thicken it up.
Food safety advice:
- Make sure to wash and dry the eggplants before baking them.
- Store the dip in the refrigerator and consume it within 3 days.
Food history:
Kashk Bademjan is a traditional Persian dish that is popular in Iran and other Middle Eastern countries. It is usually served as an appetizer or side dish.
Flavor profiles:
Kashk Bademjan has a creamy and tangy flavor with a hint of sweetness from the caramelized onions.
Serving suggestions:
- Serve the dip with warm pita bread or crackers.
- Garnish the dip with chopped herbs or pomegranate seeds for extra flavor and texture.
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Region: Iranian