Kashk-O-Bademjan (Eggplant with Whey)

by Chef Nabavi on November 10, 2012

Makes 4 servings
Preparation time 60 minutes
Cooking time 1 hour and 15 minutes

3 medium eggplants
1 C. Olive Oil
3 large onions. Peeled and thinly sliced
5 cloves. Garlic chopped in food processor
2 Tbsp. Dried mint flakes
2.5 tsp. salt
¼ tsp. freshly ground black pepper

Garnish:
5 cloves. Garlic chopped in food processer
1 Tbsp. Oil
1 Tbsp. dried mint, crumbled
½ C. liquid whey diluted in ¼ cup water
1 tbsp. Saffron water

Peel the eggplants and cut into four lengthwise slices.
Peel the eggplants

Place is a pan and apply plenty of salt on both sides. The salt will draw the bitter taste from the eggplant. Leave salt for 1 hour before washing off all the salt with cold water.
Salt the eggplants

Wash the salted eggplant with cold water and pat dry with paper towels.
Salted eggplants

Coat the eggplants with olive oil and toss so each eggplant is coated.
Coat eggplant with olive oil

Roast the coated eggplants in a 350 degree oven until the skin is brown and they feel soft to touch, about 10-15 minutes. Do not overcook.
Roasted eggplants

You can buy whey directly from the store.
Kashk

You can also purchase the whey balls in dry form. Soak them in water covering all the balls for 20-30 days in the refrigerator and blend into a paste.
Dry Whey Balls

Whey balls soaked in water for 20-30 days

Heat the remaining olive oil. Dice two onions and sauté slowly on low heat to caramelize them. Add the crush garlic in the last 5 minutes and continue to caramelize them before turning the heat off.
Caramelized onion and garlic

Using a food processor with an S blade, pulse the eggplants, onion/garlic mixture and whey several times to achieve a consistent paste. Season with salt and pepper. Add more whey to taste.
Pulsed onion garlic eggplant and whey

Puree of eggplant, caramelized onion, garlic and whey

Top the Kashk-O-Bademjan with a fried mixture of thin slices of onion, garlic and dry mint.
Fried mixture of thin onion slices, garlic and mint.

Using a squeeze bottle paint the top of the mixture with additional whey and drizzle of saffron water. Keep in a 250-degree oven until service. Serve with Sangak or any flat bread with fresh herb, walnut and pickles.
Kashk-O-Bademjan (Eggplant with Whey)

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