Best Persian Eggplant Dip With Walnuts Recipes

KASHKE BADEMJAN (PERSIAN EGGPLANT DIP)

Steps:

• Peel the eggplants and cut them in halves lengthwise, then cut each into half width-wise.
• Heat 2 tablespoons olive oil in a pan, once hot, place the eggplants in the pan and sear on both sides until golden brown. The eggplants are not supposed to cook all the way through.
• Take the eggplants out of the pan and place them in a plate. In the same pan, pour two tablespoons olive oil and saute the onion until golden brown and soft.
• Add in the garlic and give it a nice stir.
• Add in the browned eggplants, turmeric, salt and black pepper. Mix and add the water. Cover and cook for ten to fifteen minutes until the eggplants are cooked through.
• Once the eggplants are cooked, turn the heat off and mash the eggplants using a potato masher or an immersion blender.
• Add kashk, one tablespoon dried mint and bloomed saffron to the eggplant mixture and stir well. Turn the heat on to medium and cook for another five to eight minutes.
• Serve warm with pita, lavash or naan bread.

KASHKE BADEMJAN (PERSIAN EGGPLANT DIP)

Steps:

• Preheat oven to 180°C/350°F
• Slice eggplants in half lengthways and cut diagonal slits into the flesh, making sure not to cut all the way through. Optional, salt the insides of the eggplant and let them stand for 15-20 minutes to allow them to sweat. Then dry them well with a paper towel
• Drizzle with olive oil and face downwards on a baking tray with baking paperCook for 45 minutes or until they have fully cooked. Remove from oven and scoop out all of the flesh with a spoon and set aside
• In a pan, sauté the onion in olive oil and once translucent add the garlic. Add turmeric, dried mint with a tablespoon of olive oil and sauté over medium heat for a few minutes
• Add the eggplant flesh, vegetable stock and chopped walnuts and mix through together. Simmer over low heat with the lid on for 15 minutes
• Add the kashk mixture (refer to notes) or use sour cream or Greek yoghurt. Stir through, it should be nice and creamy
• Allow to slightly cool and serve in a bowl. Garnish with some extra kashk and additional garnish (optional). Serve with fresh Persian or pita bread and enjoy!

PERSIAN EGGPLANT DIP WITH WALNUTS

Steps:

• 1. Preheat the grill to high.2. When ready to cook, place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred all over and the flesh is very soft, 20 to 30 minutes the eggplants will have lost their firm shape. Transfer the eggplants to a plate to cool.3. Grind the nuts to a coarse powder in a food processor, running the machine in bursts. Using a paring knife, scrape the charred skin off the eggplants. Transfer the eggplant flesh to the food processor workbowl with the ground nuts. Crumble the feta and add to the processor along with the garlic, then process to a smooth purée. Add the reserved feta liquid, yogurt, 2 tablespoons of the oil, 1 teaspoon lemon juice, and salt and pepper and process until smooth. Taste for seasoning, adding salt or lemon juice as necessary the mixture should be highly seasoned. Transfer the mixture to a serving bowl. Make a slight hollow in the center of the dip with the back of a spoon and set aside.4. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add the mint and sauté, stirring, until fragrant, about 1 minute. Pour the mint oil into the hollow in the dip and serve immediately with the pita chips.Makes about 1 1/2 cups serves 6 to 8 as an appetizer or dip