Kashk E Bademjan

Kashk-e Bademjan is a traditional Persian dish made with roasted eggplant, caramelized onions, and tangy whey.

Ingredients - Serves 4

Preheat the oven to 400°F (200°C).
Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
Remove the eggplants from the oven and let them cool. Peel off the skin and mash the flesh with a fork or blend in a food processor until smooth.
In a large skillet, heat the vegetable oil over medium heat. Add the sliced onions and cook until caramelized, about 15 minutes.
Add the minced garlic and turmeric to the skillet and cook for an additional 2 minutes.
Add the mashed eggplant to the skillet and mix well with the caramelized onions and garlic. Cook for 5 minutes, stirring occasionally.
Stir in the whey (Kashk) and season with salt to taste. Cook for another 5 minutes, allowing the flavors to blend together.
Transfer the Kashk-e Bademjan to a serving dish and garnish with chopped walnuts and mint leaves.
Serve with warm pita bread and enjoy!