Kashk-e Bademjan

Ingredients

Instructions

1. 1

   Preheat the oven to 230°C. Halve the aubergines lengthwise and score the cut sides in a deep crosshatch without piercing the skin. Rub with the olive oil, turmeric, salt, and black pepper. Place cut-side down on a lined tray.

2. 2

   Roast the aubergines for 22-25 minutes until the flesh is completely soft and lightly browned at the edges. The skins should look collapsed and the inside should mash easily with a spoon.

3. 3

   While the aubergines roast, heat the olive oil for the onions in a wide frying pan over medium heat. Add the sliced onion and cook, stirring often, for 12-15 minutes until deeply golden and sweet. Lower the heat if they colour too fast; proper caramelisation, not burning, gives the dish its depth.

4. 4

   In a small bowl, whisk the kashk with the hot water until smooth and pourable. If it is very thick, add 1-2 teaspoons more hot water. It should coat a spoon but still be fluid enough to fold into the aubergine.

5. 5

   Heat the olive oil for the topping in a small pan over low heat. Add the dried mint and stir for 15-20 seconds just until fragrant and darkened slightly, then immediately take the pan off the heat so it does not turn bitter. Stir in the grated garlic and let it soften in the residual heat for 30 seconds.

6. 6

   When the aubergines are cool enough to handle, scoop out the flesh and discard most of the skin. Roughly mash the flesh with a fork; keep some texture rather than making a puree.

7. 7

   Add the mashed aubergine to the caramelised onions and cook over medium heat for 2-3 minutes, stirring and pressing the mixture together so excess moisture evaporates. Fold in about three-quarters of the diluted kashk and half of the walnuts. Simmer for 1 minute more, then taste and adjust seasoning if needed.

8. 8

   Spoon the Kashk-e Bademjan onto a serving plate or shallow bowl. Swirl over the remaining kashk, then top with the mint-garlic oil and the remaining walnuts. Serve warm with flatbread or as part of a mezze spread.

Nutrition per serving

Notes

• •Roasting the aubergines instead of frying keeps the dish lighter and fits the time limit, while still giving a rich, silky texture.
• •If you only have very salty kashk, taste it before adding extra salt elsewhere in the recipe.
• •For the best texture, do not blend the aubergine completely smooth; a slightly coarse mash is traditional and more satisfying.
• •A little extra dried mint fried in oil can be reserved for garnish if serving guests.

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