Kashk Bademjan — Eggplant and Whey Dip with fresh dill

Name: Kashk Bademjan — Eggplant and Whey Dip with fresh dill
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: persian
Ingredients: 750 g eggplant; 150 g onion; 10 g garlic; 100 g halal-certified pasteurized milk-based liquid kashk; 25 ml olive oil; 4 g dried mint; 2 g salt; 100 ml water; 8 g fresh dill

Kashk Bademjan — Eggplant and Whey Dip with fresh dill. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made…

750 g eggplant
150 g onion
10 g garlic
100 g halal-certified pasteurized milk-based liquid kashk
25 ml olive oil
4 g dried mint
2 g salt
100 ml water
8 g fresh dill

Wash and finely chop the dill. Peel eggplant and cut into 2 cm cubes; thinly slice onion and chop garlic.
Soften onion in oil for 8 minutes; reserve a quarter for garnish. Add garlic for 30 seconds, then eggplant and water. Cover and simmer for 20–25 minutes until eggplant is soft.
Mash eggplant in the pan. Stir in kashk, dried mint and salt; heat gently for 3 minutes, following any additional heating instructions on the kashk package.
Fold in the variation ingredient and divide into four small portions; garnish with reserved onion. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Rka11111 — Wikimedia Commons, CC BY-SA 3.0. Source: https://commons.wikimedia.org/wiki/File:Kashk-o_Bademjan.jpg Licence: https://creativecommons.org/licenses/by-sa/3.0 Resized and converted to JPEG; no crop. Eggplant and kashk dip illustration; topping and proportions may differ.