Kashke bademjan (Kashk and Eggplant)
Creamy eggplant layered with caramelised onions and kashk, finished with aromatic spices and optional toppings.
- 900 g aubergine
- 250 g kashk
- 350 g onion
- 2½ cloves garlic
- 3 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp dried mint
- ⅛ tsp saffron
- pomegranate molasses
- crushed walnuts
- salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cut the aubergines into 2–3 cm chunks. Sprinkle lightly with salt, leave 20 minutes, then pat dry.
- Step 2
Fry or shallow-fry the aubergine in about half the olive oil until very soft and golden. Remove to a plate.
- Step 3
In the same pan, add the remaining olive oil and cook the finely sliced onion slowly until deeply caramelised. Add the minced garlic for the last 1 minute.
- Step 4
Stir turmeric and dried mint into the onion mixture, then add saffron. Crumble in or stir through the kashk with a splash of water to make a thick, creamy sauce (adjust consistency).
- Step 5
Fold the fried aubergine into the kashk mixture and simmer gently 10–15 minutes to meld flavours. Season with black pepper (and salt only if needed).
- Step 6
Serve warm, topped traditionally with crushed nuts and/or pomegranate molasses.
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