Kashk O Badenjam Or Kashk E Baadenjaam Recipes

KASHK O' BADENJAM (OR KASHK-E BAADENJAAM)

Kashk O' Badenjam (or Kashk-e Baadenjaam) image

Make and share this Kashk O' Badenjam (or Kashk-e Baadenjaam) recipe from Food.com.

Provided by Dannygirl

Categories Southwest Asia (middle East)

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 small eggplants
1 cup kashk (kashk is thick whey, and should be purchased at an Iranian/Persian store)
1 teaspoon tomato paste
2 medium onions
2 teaspoons dried mint or 200 g of fresh mint
2 tablespoons cooking oil
1 tablespoon cooking oil
salt, to taste
black pepper, to taste

Steps:

Peel eggplants and slice length-wise to a thickness of 1 cm.
Add salt and pepper and fry eggplant on both sides on medium heat until golden.
Add half a cup of hot water to tomato paste and mix well.
Add to eggplants and cook over medium heat for about 4-5 minutes.
Peel onions and slice thinly.
Fry in oil until golden.
Also fry dried mint in oil for a few minutes.
Alternatively, fresh mint can be used.
If so, wash and finely chop mint, then fry in oil.
Pour kashk evenly over eggplants, follow with onions and mint.
Mash ingredients together with a fork, then serve.

Nutrition Facts : Calories 312.4, Fat 11.8, SaturatedFat 1.6, Sodium 29.6, Carbohydrate 52.8, Fiber 28.9, Sugar 21.8, Protein 8.9

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

Ingredients

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.

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