Kashk E Bademjan Iranian Egglplant Dip Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KASHKE BADEMJAN (PERSIAN EGGPLANT DIP)



Kashke Bademjan (Persian Eggplant Dip) image

Kashke bademjan is a simple Persian eggplant dip that is made with a handful of ingredients. This tasty vegetarian dip is full of amazing flavors and makes for a perfect appetizer!

Provided by Shadi HasanzadeNemati

Categories     Appetizer     Main Course

Time 55m

Number Of Ingredients 11

4 tbsp Olive Oil
4 Chinese Eggplants (See Note #1)
1 large Onion (Sliced )
4 cloves Garlic (Minced)
1/2 tsp Turmeric
1/2 tsp salt
1/2 tsp Black Pepper
1/4 cup Water (See Note #2)
3/4 cup Liquid Kashk (See Note #3)
1 tbsp Bloomed Saffron (See Note #4)
2 tbsp Dried Mint (See Note #5)

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.

Nutrition Facts : Calories 263 kcal, Carbohydrate 22 g, Protein 5 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 332 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

KASHK-E-BADEMJAN IRANIAN EGGLPLANT DIP



Kashk-E-Bademjan Iranian Egglplant Dip image

This is one of my favorite Iranian foods! My grandma used to make it for me and I always have to order it when I go to an Iranian restaurant. If you do not wish to fry the eggplant, you can prepare it in the oven. Directions for this method are given at the end of the recipe. You can use any eggplant for this dish; however, Chinese eggplants resemble the taste of Persian eggplants. If you use Chinese eggplants, double the amount of eggplants stated in the recipe. Kashk can be found at most Middle Eastern supermarkets. Sour cream will suffice, but it definitely will not be the same!

Provided by Barbell Bunny

Categories     Vegetable

Time 50m

Yield 1 dip appetizer, 4 serving(s)

Number Of Ingredients 12

3 large eggplants
2 large onions, sliced
2 garlic cloves, minced
vegetable oil (or olive oil)
1/2 cup kashk (Iranian whey)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/2 cup walnuts, coarsely chopped
1 tomatoes, chopped
1/2 cup water
1 tablespoon dried mint

Steps:

  • Wash and peel eggplants. Cut the eggplants in lengthwise slices.
  • Dry eggplants with a paper towel and sprinkle them with salt.
  • In a pan, heat oil and fry the onions until it starts to brown.
  • Add the garlic. Continue to cook, frequently stirring until the onions and garlic become brown and crispy. Set aside.
  • Heat oil in another frying pan and lay the slices of eggplant in the pan over medium heat. Fry on both sides.
  • Add water, tomatoes, salt, pepper, turmeric, half the fried onions and garlic, and half the Kashk to the eggplant in the pan. Simmer over low heat for about 10 minutes, or until tomato and eggplant become soft.
  • Mash the contents in the pan with a fork.
  • Add the walnuts and the remainder of the Kashk. Simmer a few minutes.
  • Season to taste with salt and Kashk.
  • Garnish with Kashk, the remainder of the onions and garlic, and mint.
  • Serve with naan lavash, taftoon, pita bread, or pita chips.
  • :::::Alternative Eggplant Cooking:::::.
  • Line a baking sheet with foil and spray with cooking spray.
  • Lay the sliced eggplant on the foil and spray each side with the cooking spray.
  • Put under the broiler for 5 - 6 minutes, or until each side is browned and begins to fall apart.

IRANIAN EGGPLANT DISH - KASHK-E-BADEMJAN



Iranian Eggplant Dish - Kashk-E-Bademjan image

Make and share this Iranian Eggplant Dish - Kashk-E-Bademjan recipe from Food.com.

Provided by One Little Deer

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 large eggplants
salt
1 tablespoon olive oil
1 medium onion, chopped fine
2 tablespoons olive oil
4 -5 garlic cloves, chopped fine
1/2 cup sour cream
1 tablespoon olive oil
dried mint
salt and pepper

Steps:

  • Preheat oven to 325 degrees.
  • Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.
  • Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
  • Baste in olive oil on both sides.
  • Lay these in an oven proof dish. Cook until golden brown.
  • Chop the onion and garlic cloves, and fry in a pan with olive oil.
  • Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
  • Add sour cream, simmer for fifteen minutes. Place in serving dish.
  • In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.

Nutrition Facts : Calories 256.1, Fat 19.7, SaturatedFat 5.3, Cholesterol 14.9, Sodium 30.4, Carbohydrate 20, Fiber 9.8, Sugar 8.6, Protein 3.9

More about "kashk e bademjan iranian egglplant dip recipes"

KASHKE BADEMJAN (PERSIAN EGGPLANT DIP) - ALPHAFOODIE
kashke-bademjan-persian-eggplant-dip-alphafoodie image
2021-07-29 What is Kashke Bademjan? Kashke bademjan (sometimes spelled kashk e bademjan or kashko bademjan) is a simple, creamy Persian eggplant dip made with kashk and bademjan (eggplant). Kashk is otherwise called …
From alphafoodie.com


KASHKE BADEMJAN کشک بادمجان EGGPLANT AND …
kashke-bademjan-کشک-بادمجان-eggplant-and image
2015-01-19 Instructions. Cut the peeled eggplants in half or quarters lengthwise. Heat 4 TBSP vegetable oil in a medium nonstick skillet over medium high. Arrange the eggplants in a single layer in the skillet. Cover the skillet …
From persianmama.com


GRILLED EGGPLANT AND CHEESE DIP (KASHK-E BADEMJAN) …
grilled-eggplant-and-cheese-dip-kashk-e-bademjan image
Heat 2 tablespoons of oil in a non-stick frying pan until really hot, then fry the eggplant until soft and golden. Drain on paper towel. Add the onion with a little more oil to the pan and fry ...
From sbs.com.au


KASHKE BADEMJAN RECIPE (GRILLED EGGPLANT DIP)
kashke-bademjan-recipe-grilled-eggplant-dip image
2022-04-19 Add eggplant to a mixture of onions and garlic with gentle heat. Blend the eggplant with a wooden spoon (you can do this before adding eggplant). Also one tablespoon of min and chopped walnuts. Mix kashk with …
From yummynotes.net


KASHK-E BADEMJAN - PERSIAN EGGPLANT & WHEY DIP
kashk-e-bademjan-persian-eggplant-whey-dip image
2009-12-04 Heat 3 tablespoons olive oil in a large skillet over medium heat, saute the sliced onions until golden, add the turmeric powder turmeric, stir. Add the garlic and the dried mint, saute for another 5 minutes. To the skillet add …
From turmericsaffron.blogspot.com


KASHKE BADEMJAN (IRANIAN KASHK AND EGGPLANT DIP) …
2021-04-22 Step 3. Combine 1 teaspoon hot water and remaining 2 tablespoons kashk in a small bowl, stirring well to dilute slightly; set aside. Stir together saffron and remaining 1 …
From foodandwine.com
Category Dips
Total Time 1 hr 30 mins
  • Season eggplant slices evenly with 1 tablespoon salt, and let stand, allowing excess water to drain, at least 30 minutes or up to 1 hour. Pat slices dry with paper towels. Heat 1/2 cup vegetable oil in a large skillet over medium. Working in batches if necessary, add eggplant slices to skillet, and cook until golden brown on both sides and very soft, about 10 minutes per side. Remove eggplant slices from skillet, and transfer to a plate lined with a single layer of paper towels to absorb excess oil. Transfer cooked eggplant slices to a bowl; mash with a fork until mostly smooth.
  • Heat remaining 1 tablespoon vegetable oil in a smaller skillet over medium. Add onion, and cook, stirring occasionally, until lightly browned (do not caramelize), 8 to 10 minutes. Add garlic, and cook, stirring often, until garlic is fragrant, about 2 minutes. Add turmeric, and reduce heat to low; cook, stirring constantly, until onion mixture is coated with turmeric, about 30 seconds. Add mashed eggplant to onion mixture, and stir to mix thoroughly. Add 2 cups kashk to eggplant mixture, and stir until well combined. Add remaining 1/2 teaspoon salt. Cook eggplant mixture over low, stirring often, until mixture just begins to simmer, about 5 minutes. Remove from heat, and transfer mixture to a serving dish.
  • Combine 1 teaspoon hot water and remaining 2 tablespoons kashk in a small bowl, stirring well to dilute slightly; set aside. Stir together saffron and remaining 1 teaspoon hot water in a separate bowl until well combined; set aside.
  • Heat olive oil in a small skillet over high. Add dried mint to hot oil, and cook, stirring constantly, until fragrant, about 45 seconds, being careful not to burn mint. Pour hot mint mixture over prepared kashke bademjan. Add diluted kashk around mint mixture, and drizzle saffron drops on diluted kashk. Serve with toasted barbari or lavash.


KASHKE BADEMJAN | PERSIAN EGGPLANT DIP RECIPE
2020-07-26 First add 2/3 glass water to it. Now add the Kashk and the fried mints to the eggplants. Also, Add the walnut powder. Leave the whole thing on the gas burner so that it will …
From persiangood.com
5/5 (1)
Category Side Dish
  • First peel the eggplants and cut them in half. Sprinkle the eggplants with salt. This will make the extra water (juice) of the eggplants emerge out of it. Because of this juice the eggplants might taste bitter. So it’s a good idea to wash and dry them.
  • Use some oil to fry the eggplants. Using a lower flame of gas burner, will help the eggplants be cooked completely.
  • Now, put the eggplants in a bowl. Use a masher to mash them. The texture of the eggplants must remain, so neither mash them strongly, nor use an electric masher.
  • Dice or grate the onion and then fry then fry it until it looks golden. Add the garlic, pepper and turmeric and stir fry them for a short while, then add the mashed eggplants and once again stir fry them.


PERSIAN EGGPLANT DIP - APPETIZERS - WHEN YOU'RE HUNGRY
2021-01-20 45. minutes. Total time. 1. hour. Kashk-e bademjan is an Iranian dish that literally translates in Persian as ‘kashk/ eggplant’. It can be considered either an appetizer or a main dish. We have flavored this appetizer dip with yogurt, caramelized onions, roasted walnuts, herbs and spices and is a perfect spread to toasted bread!
From whenyourhungry.com


THE BEST PERSIAN EGGPLANT DIP - HEALTHY DELICIOUS RECIPES
2014-04-22 Instructions. Coat a large frying pan with oil and once heated, add the minced garlic, half the diced onions and eggplant and cook on low until translucent. Remove from the heat in a bowl and allow to cool completely. Add more oil to the pan and cook the remaining onions until caramelised and set aside. Using two forks, shred the eggplant ...
From thebigmansworld.com


HOW TO COOK EGGPLANT DIP (KASHK-E BADEMJAN) RECIPE - REDDIT
**Kashk e bademjan** (Persian: کشک بادمجان) is an Iranian and Azerbaijani dish, that literally translates in Persian as “kashk and eggplant”. It... jump to content . my subreddits. edit subscriptions. popular-all-random-users | AskReddit-pics-news-funny-worldnews-movies-explainlikeimfive-gaming-todayilearned-gifs-tifu-videos-TwoXChromosomes-IAmA-askscience …
From reddit.com


HALIM BADEMJAN | PERSIAN EGGPLANT AND LENTIL DISH RECIPE
2021-10-31 Add the lentil and rice mixture and the eggplants into the pot. Add some brewed saffron to the pot, too. Put the pot on a low heat flame. Let the ingredients cook for more 15-20minutes. When the water of the content is vaporized, discard the content and mix them into the mixer or an electric whisk.
From persiangood.com


EGGPLANT DIP WITH KASHK (KASHKI BADEMJAN) RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


KASHKE BADEMJAN RECIPE - I GOT IT FROM MY MAMAN
2021-10-01 Peel and finely chop the garlic cloves. Sauté the ingredients. Heat 3 tbsp vegetable oil in a frying pan and sauté the sliced onions in it over medium temperature for about 20 minutes until they are golden brown. Remove them from the pan and set half of them aside for serving.
From hamisharafi.com


KASHK BADEMJAN (KASHK BADEMJOON) EGGPLANT DIP - YOUTUBE
how to make kash bademjan (kashke bademjoon) at home in easy steps. Persian Iranian food recipe kashkebademjan dip. http://www.aashpazi.com/ http://www.aa...
From youtube.com


PERSIAN EGGPLANT DISH | EGGPLANT RECIPES - COOKING AND COOKING
2012-09-20 Dissolve 1/2 cup Kashk in 1/2 cup water and pour over the eggplants and stir well. Add 4 tablespoons of fried mint, salt and pepper. Cook over medium-low heat until thickened (about 20 minutes), stirring occasionally.
From cookingandcooking.com


KASHKE BADEMJAN - TRADITIONAL PERSIAN RECIPE | 196 FLAVORS
2022-03-13 Add the saffron infusion and mix well. Then add the kashk and mix well. Cook again over low heat for another 5 minutes, stirring often. Transfer the kashke bademjan to a bowl and garnish with mint leaves, reserved caramelized onions, …
From 196flavors.com


IRANIAN EGGPLANT DIP (KASHK-E BADEMJAN) - TASTE OF BEIRUT
2013-11-04 1. Fry the eggplant slices in the hot oil, pat dry and set aside; fry the onions and garlic; add the turmeric and mint powder and set aside; transfer the eggplant slices into an ovenproof dish, add layers of onions, garlic, spices and 1/2 cup of water; bake for 20 minutes till tender. 2. Top with the kashk, the remaining garlic and mint and ...
From tasteofbeirut.com


KASHKE BADEMJAN (PERSIAN EGGPLANT DIP) - MISSION FOOD ADVENTURE
2019-08-27 Remove 2 tablespoons of caramelized onions for garnish, and set aside. To the pot of caramelized onions, add the garlic and dried mint and stir to combine. Then add in the mashed eggplant, turmeric, and saffon/water mixture. Cook for about 5 minutes until the eggplant is heated through, and the flavors have combined.
From mission-food.com


KASHK BADEMJAN | PERSIAN EGGPLANT DIP RECIPE - OVEN HUG
2021-08-11 Chop the stem off the cooked eggplants. Then peel eggplant. Cut into chunks and add to a food processor. Add 3/4 of the cooked onion mixture, 1/4 teaspoon of dried mint, and salt to the food processor. Pulse and blend until relatively smooth. Add the kashk (or yogurt) and pulse. Taste and add salt if necessary.
From ovenhug.com


IRANIAN EGGPLANT DIP: KASHKE BADEMJAN - 1 TEASPOON LOVE
2008-07-12 Mix with the kashk or a mixture of sour cream and yogurt. Pour into your serving dish. For the garnish, add a few drops of saffron dissolved in hot water to kashk. Add this mixture, plus the rest of the caramelized onions to the top of the eggplant mixture and use the end of your spoon to create a dramatic flow, dragging the toppings into ...
From 1tsplove.blogspot.com


PERSIAN EGGPLANT DIP (KASHKE BADEMJAN) - FAMILY SPICE
2022-02-18 5. Mix in garlic cloves and cook for 2 minutes then turn off the heat. Reserve 1 tablespoon of the caramelized onions. 6. Add onions (leaving oil in pan) to the reserved eggplant and mash with a fork or hand blender. Stir in kashk …
From familyspice.com


RECIPE: IRANIAN EGGPLANT DISH (KASHK-E-BADEMJAN) - RECIPELINK.COM
Kashk-e-bademjan Iranian eggplant dish 1 long, thin eggplant salt 2 Tbsp oil 1 medium onion, chopped 3-4 cloves of garlic, chopped 4 Tbsp oil 4-5 cloves garlic, sliced 1 Tbsp dried mint leaves, crushed salt 2 Tbsp kashk bibi (a cultured yogurt cheese) 1/2 cup water or 1/2 cup yogurt or 1 Tbsp tomato paste and 1/2 cup water
From recipelink.com


KASHKE BADEMJAN RECIPE - PERSIAN EGGPLANT DIP — SOHEILA
2021-04-20 KASHKE BADEMJAN (pronounced Cash-kay Bad-em-jan) is a traditional Persian eggplant dip that accompanies meals and is always a favorite amongst my guest. Bademjan literally translates into eggplant in Farsi while Kashka refers to a type of middle eastern dairy. Usually served a little warm or room temperature, this Persian eggplant dip or side dish …
From isthatsoh.com


VEGAN KASHK BADEMJAN (PERSIAN EGGPLANT DIP)
2021-10-28 Prepare the Vegan Kashk – Combine almond yogurt, lemon juice, salt, garlic powder, and water and mix. Set aside about 1-2 Tbsp of the Vegan Kashk for garnish. Add the rest of the Vegan Kashk to the pot with the mashed eggplant mixture. Stir to combine and remove from heat. Put the mashed eggplant mixture in a medium bowl, and garnish with the ...
From plantbasedpersian.com


HOW TO COOK EGGPLANT DIP (KASHK-E BADEMJAN RECIPE FROM THE …
2022-01-14 Eggplant Dip (Kashk-e Bademjan) Recipe step by step with Pictures. The spelling of the name of this dish varies, such as: kashk-e bademjan (reflecting literary Iranian Persian), kashk e badamjan (similar but Afghan Persian or Dari), kashk-e bademjoon (reflecting a colloquial Iranian accent), and kashk bademjan. Kashke Bademjan is one of the most …
From hiwamag.com


KASHKE BADEMJAN RECIPE - UNIQOP ONLINE PERSIAN GROCERY
2020-04-23 Kashke Bademjan (Kashk e Bademjoon, کشک بادمجان) is a Persian eggplant dip. Bademjan is the Persian term for eggplants, and Kashk is a kind of diary that. looks like yogurt. The Kashk is made out of yogurt in a complicated process. There are solid and liquid Kashks available in the market. In the USA, most middle eastern markets have ...
From uniqop.com


KASHK-E-BADEMJAN RECIPE - CHEF'S PENCIL
2020-12-01 How to Make Kashsh-e-Bademjan: Cut the peeled eggplants in half, lengthwise. Over medium high heat, put 4 tbsp vegetable oil in a nonstick skillet. Lay the eggplant in the skillet, cover and fry until golden brown on one side. Flip the eggplant over, and cook until the eggplant can easily be poked with a fork.
From chefspencil.com


EGGPLANT AND KASHK DIP - PEACE JOURNALISM
2016-04-22 Eggplant and Kashk dip or Kashk e Bademjan is a famous appetizer in Persian cuisine. Most of this dish’s deliciousness comes from kashk, a dairy product made from drained yogurt or drained sour milk. Kashk can be made in variety of forms, including rolled into balls, sliced into strips, and formed into chunks. If there is no way to obtain ...
From goltune.com


IRANIAN EGGPLANT DIP, KASHKEH BADEMJAN RECIPE BY FOOD LOVER
Iranian Eggplant Dip, Kashkeh Bademjan Food Lover @cook_5061718 القاهرة، Egypt Warm and delicious appetizer made of pureed egglplants, tomatoes and kashke.
From cookpad.com


KASHKE BADEMJANPERSIAN EGGPLANT DIP - NOM NOM TRAVELS
2020-05-09 Add the kashk mixture (reserve 2 tbsp for topping if desired), 1 tbsp of dried mint, and saffron water to the eggplant and mix well. Turn the heat to medium and cook for another 5-8 minutes. Turn the heat to medium and cook for another 5-8 minutes.
From nomnomtravels.com


KASHK BADEMJAN RECIPE - PERSIAN EGGPLANT WITH WHEY
2019-07-11 Preparing the Eggplant Dip: Fry the eggplant in heated oil and set the eggplants aside. Stir-fry the rest of the onions in the remaining oil and add salt, turmeric, and mint powder. Add the fried eggplants. Then add the whey, close the lid and let the eggplants to cook for 25 to 30 minutes and soften.
From epersianfood.com


KASHK E BADEMJAN RECIPE RECIPES - TUTDEMY.COM
Feb 07, 2022 · Kashk-o Bademjan (Eggplant Dip With Kashk). This beloved Iranian dip features a creamy roasted eggplant base topped with crisp fried garlic and onion, fried mint, crunchy walnuts and liquid kashk … From washingtonpost.com See details » KOFTA - WIKIPEDIA. Kofta are a family of meatball or meatloaf dishes found in Middle Eastern, South …
From tutdemy.com


KASHKE BADEMJAN~ A PERSIAN EGGPLANT SPREAD - ONETRIBEGOURMET
2011-03-04 Roast Eggplant coated with olive oil in a 400 degree oven until the skin is charred and the eggplant releases liquid. Take the roasted eggplant out of the oven, cover and let it rest for 10 minutes. Heat a heavy bottom pan and add olive oil to it. Now add the sliced onions and caramelize the onion on a medium heat.
From onetribegourmet.com


KASHK-E BADEMJAN – IRAN ON TRIP
2017-10-19 Kashk-e Bademjan (Persian Eggplant Dip) This post was made according to Mr. June Huebbe ‘s order. Recipe type: Vegetarian One of the most popular eggplant dishes in Iran is Kashk-e Bademjan. The main ingredients of this dish are eggplants and Kashk which is a type of yogurt whey. In the process of making cheese, the remaining liquid after ...
From iranontrip.com


VEGAN KASHKE BADEMJAN: PERSIAN EGGPLANT AND WALNUT DIP
2018-03-16 Reserve a tablespoon of mixture for garnish. Sprinkle garlic, pinch salt, black pepper, cayenne and water over the eggplant. Cover and cook over low heat for 15 minutes. Remove from heat and mash with a fork or potato masher. Grind walnuts in a food processor until powdery but not nut buttery. Add walnuts and onion mixture to eggplant and stir ...
From roxanaskitchen.com


HALIM BADEMJAN | PERSIAN EGGPLANT DISH | COOKING AND COOKING
2020-06-29 In a frying pan, heat 2 tablespoons oil over medium heat. Add half of the sliced onions and sauté until golden brown. Set aside. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and arrange the sliced eggplants on it in a single layer. Bake until eggplants are soft, about 25-30 minutes.
From cookingandcooking.com


PERSIAN EGGPLANT DIP RECIPE (KASHA BADEMJA) - YOUTUBE
For the full recipe please visit www.faridakitchen.com
From youtube.com


Related Search