Kashke Bademjan Persian Eggplant Dip
How to make traditional Kashke Bademjan. Our healthy vegetarian Persian Eggplant Dip recipe features creamy yogurt walnuts. Serve with pita.
Servings: 6
Calories: 299kcal
Equipment
- measuring cups
- measuring spoons
- French knife
- Food processor
- baking sheet
Ingredients
- 2 lb Eggplant halved lengthwise
- 1/2 cup Olive Oil
- Kosher Salt
- 2 Spanish Onions finely chopped
- 2 Garlic Cloves minced
- 6 oz Tomato Paste
- 1 tsp Ground Cumin
- 1 tsp Ground Turmeric
- 1/4 tsp Cayenne Pepper
- 1/2 cup Greek Yogurt
- 1 tbsp Walnuts chopped
- 1 tbsp Fresh Mint chopped
- Toasted Pita for serving
Instructions
- Preheat oven to 400 F. Line a baking sheet with aluminum foil.
- On the prepared baking sheet, toss the eggplant with 1/4 cup of the olive oil and a pinch of salt to coast, then turn the halves cut-side down. Roast for 30 to 35 minutes, until tender. Let the eggplant halves cool slightly, then using a spoon scoop out the flesh into a food processor and discard the skins.
- While the eggplant roasts, in a large skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the onions and garlic and cook, stirring often, until softened and caramelized, 25-30 minutes. Stir in the tomato paste and cook, stirring continuously, until incorporated and caramelized to the colour of rust, about 5 minutes. Add the cumin, turmeric, and cayenne and cook, stirring until fragrant, about 2 more minutes.
- Transfer the onion mixture to the food processor with the eggplant and pulse until well incorporated, keeping the mixture chunky. Taste and adjust seasoning with salt.
- Transfer the dip to a bowl and top with yogurt, swirling with a spoon. Garnish with chopped walnuts and fresh mint. Serve with toasted pita.
Nutrition
Calories: 299kcal | Carbohydrates: 23.3g | Protein: 15.6g | Fat: 18.2g | Saturated Fat: 2.5g | Sodium: 77mg | Potassium: 880mg | Fiber: 7.6g | Sugar: 14.3g | Calcium: 174mg | Iron: 2mg