Description
A creamy Persian eggplant dip with smoky flavors, enhanced by caramelized onions and tangy kashk (fermented whey).
Ingredients
Scale
- 2 large eggplants
- 2 medium onions, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup kashk (or Greek yogurt as a substitute)
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 3 tbsp olive oil
- 2 tbsp walnuts, crushed (optional for garnish)
- 1 tsp dried mint
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Roast the eggplants until soft and their skins are charred, about 35–40 minutes. Once cool, peel the skins and mash the flesh.
- Heat olive oil in a pan over medium heat. Add sliced onions and sauté until caramelized, about 10 minutes. Set aside half for garnish.
- Add garlic to the pan and sauté for 1 minute. Stir in turmeric, then add the mashed eggplants. Cook for 5–7 minutes.
- Mix in the kashk (or yogurt) and stir well. Adjust seasoning with salt and pepper.
- Transfer the mixture to a serving dish and garnish with caramelized onions, walnuts, dried mint, and fresh parsley. Serve warm with bread.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Sautéing and roasting
- Cuisine: Persian
Nutrition
- Serving Size: Per Serving
- Calories: 180
- Sugar: 6g
- Sodium: 230mg
- Fat: 12g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
Keywords: Iranian recipes, traditional Persian cuisine, authentic Persian cooking, Persian dishes, Middle Eastern food, saffron recipes.