A traditional Persian recipe of eggplant and kashke. A fantastic dip with crispy breads and topped with caramelised onions and walnuts!
Peel three eggplants and slice them lengthways into 1cm pieces. Then, scrape the seeds out with a spoon
Lightly salt your pieces on both sides. Add 1/3 cup oil to a pan over medium heat and cook the eggplant slices about 75% of the way through until they have a nice golden colour then remove from the pan
On a medium heat begin to caramelise your onions for 5 minutes then add the turmeric, ½ tsp salt, and ½ tsp black pepper. Continue to fry until they have crispy burnt edges
Remove half of the onions (save for later on) from the pan and add your garlic cloves. Let the garlic cook for 2-3 minutes before adding mint to the same pan. Combine all and place to the side
Finally, add all your eggplant to a pot with ½ cup water and a 1tsp mint. Put a lid on the pan and bring to the boil. Then, reduce the heat and add your onion, mint, and garlic mixture. Mix well and allow to cook for another 10-15 minutes
Once the eggplants are soft and cooked, mix the mixture with a meat masher in a circular fashion. Add the Kashk and a 1/3 cup water in a separate bowl and whisk a little to combine. Then, add it straight into the eggplant mixture. Heat for a couple of minutes more and then garnish with the excess onions and walnuts