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Badenjan Kashk
Iranian eggplant dip
3 eggplants, skinned & diced
1 onion, chopped
6 garlic cloves, chopped
1 TBS tomato paste
1 pinch saffron
1/2 C of Khask*
5 TBS olive oil
Salt & black pepper to taste
Water
Garnish for Badenjan Kashk:
1 red onion, thinly sliced
1 garlic clove, minced
1 tsp. dried mint
Peel and dice eggplants; place in a large bowl. Sprinkle with salt; add enough water to cover diced eggplant. Stir gently to distribute salt (which will help remove the natural bitterness of the eggplant). In a skillet, sauté onion and six cloves of chopped garlic with two tablespoons of olive oil; stir and cook until tender. Drain and rinse diced eggplant; add to skillet with onion/garlic mixture with another two tablespoons of olive oil. Cook over medium heat, stirring often, until eggplant turns light brown in color (about twenty to thirty minutes). Add one cup of water, tomato paste, salt and black pepper to taste; stir and cover. Allow to cook another thirty minutes, stirring occasionally. When mixture boils, remove two tablespoons of liquid and place in a small bowl with saffron; add back to skillet with eggplant. Mash eggplant mixture in skillet with a hand-masher or potato-masher until fairly smooth. Add Khask; mix well. Place entire mixture on a serving platter and top with garnish. Suggestion: Serve with warmed bread.
Garnish: In a skillet, heat one tablespoon of olive oil over low heat; add sliced red onion and one minced garlic clove. Sauté and stir mixture until onion is slightly crispy. Place on top of eggplant dip in platter; sprinkle with dried mint.
*About Khask: Khask is a type of whey similar to sour cream. It is commonly available in dried or liquid forms in Middle Eastern specialty stores or Persian markets.
*Badenjan Kashk image (C) Solmaz Zohdi (2008). Used under the Creative Commons Attribution 2.0 Generic license.
Baba Ghanoush (eggplant dip)
Motabel (Qatari eggplant dip)
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