Persian Eggplant Dip Food

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!

MIRZA GHASEMI - PERSIAN EGGPLANT DIP

Steps:

• Grill the eggplants in the oven or on stove top.
• When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way.
• When cooled peel.
• Chop finely with a knife or mix in a blender.
• Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes.
• Add salt and pepper and fry till excess of water is gone.
• Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes.
• Serve with Iranian style bread.