Kashke Bademjan with a Twist

Ingredients

• 2 large eggplants 2 large eggplants
• 1/2 cup kashk 1/2 cup kashk
• 1/2 cup Greek yogurt 1/2 cup Greek yogurt
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for roasting Olive oil for roasting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Pierce the eggplants with a fork and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt.
3. 3.
   Roast the eggplants in the preheated oven for 45-50 minutes, or until the skin is charred and the flesh is soft.
4. 4.
   Remove the eggplants from the oven and let them cool slightly. Peel off the charred skin and discard.
5. 5.
   In a bowl, mash the roasted eggplant flesh with a fork until smooth.
6. 6.
   Add the kashk, Greek yogurt, minced garlic, turmeric, cumin, paprika, salt, and pepper to the mashed eggplant. Mix well to combine.
7. 7.
   Adjust the seasoning according to taste.
8. 8.
   Transfer the mixture to a serving dish and drizzle with olive oil.
9. 9.
   Serve the Kashke Bademjan with warm bread or pita chips.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and glossy. The skin should be smooth and free from blemishes. Roasting the eggplants enhances their flavor and creates a creamy texture.
• Kashk — If you can't find kashk, you can substitute it with sour cream or labneh for a similar tangy flavor.
• Greek yogurt — Opt for full-fat Greek yogurt to achieve a creamy consistency. If you prefer a lighter version, you can use low-fat Greek yogurt.

Tips & Tricks

• To add a smoky flavor to the dish, you can grill the eggplants instead of roasting them in the oven.
• For a spicier kick, sprinkle some chili flakes or Aleppo pepper on top before serving.
• Serve the Kashke Bademjan at room temperature to allow the flavors to meld together.
• Garnish with chopped fresh herbs, such as parsley or mint, for a burst of freshness.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Kashke Bademjan as an appetizer or part of a mezze platter. Accompany it with warm bread, pita chips, or fresh vegetables for dipping.

Presentation advice

Transfer the Kashke Bademjan to a shallow serving dish and create a well in the center. Drizzle olive oil in the well and sprinkle with paprika or cumin for an attractive presentation. Garnish with a sprig of fresh herbs for a pop of color.