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Eggplant dip (Kashk-e baadenjaan)
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Tasty Persian eggplant dip - perfect with crusty bread.
Ingredients:
  • 80ml olive oil
  • 2 tsp dried mint
  • 2 brown onions, thinly sliced
  • 2 large eggplants, trimmed, peeled, cut into 2cm pieces
  • 125ml water
  • 22.20 gm tomato paste
  • Kashk cheese (see note), to serve
Instructions:
  • In a large frying pan over medium heat, heat half of the oil. Add the mint and cook for 1 minute until fragrant. Transfer the mixture to a heatproof bowl and let it sit to infuse and cool.
  • Heat the remaining 1 tablespoon of oil in a frying pan over medium heat. Saute the onion, stirring occasionally, until it turns golden brown, about 10 minutes. Transfer the cooked onion to a heatproof bowl.
  • In the same pan, heat the remaining oil, add the eggplant and garlic, and sauté for 10 minutes until they are golden and tender. Then, mix in the onion, water, and tomato paste. Cover loosely and cook for another 5 minutes until the eggplant is very tender and the liquid evaporates. Season with salt and pepper before serving.
  • Add the eggplant to a serving bowl and generously drizzle with creamy kashk and fragrant mint oil.

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