Across Iran · Fried aubergine whipped with kashk and mint
Kashk-e Bademjan
A creamy appetiser of fried aubergine, tangy kashk and caramelised onion, finished with mint oil and walnuts.
Ingredients
- 4 aubergines
- 1 cup kashk (or substitute sour whey/thick yogurt)
- 2 onions
- 4 garlic cloves
- Dried mint and chopped walnuts
- Oil and salt
Measure and prepare every ingredient, read the complete method once, and keep chilled ingredients cold until the step that needs them. Use a timer, but let the sensory cues guide you.
Detailed method
- 1
Peel, slice and fry the aubergines until soft.
Technique for this step: Cut and measure ingredients evenly so they cook at the same rate; preheat the pan or pot before the first addition. - 2
Fry half the onion and garlic, then mash together with the aubergine.
Technique for this step: Control the heat: a steady gentle sizzle is ideal; smoke or a scorched smell means the pan is too hot. - 3
Stir in the kashk until creamy.
Technique for this step: Stir slowly and regularly, checking texture at short intervals; uncover only when evaporation is needed. - 4
Top with crispy fried onion, walnuts and sizzling mint oil.
Technique for this step: Rest briefly before serving, then make one final check of seasoning, temperature and consistency.
How to know it is ready
Do not rely on time alone: check texture, aroma and colour. The finished flavour should taste integrated, with no raw spice, floury starch or harsh acidity standing apart.
Adjustments & troubleshooting
If it is thin, reduce uncovered over gentle heat; if too thick, add hot water one spoonful at a time. Correct salt, sweetness and acidity at the end, after the flavours have settled.
Make ahead, storage & serving
Cool leftovers in a shallow airtight container within two hours, refrigerate for up to 3 days and reheat gently until piping hot. Add crisp garnishes, fresh herbs and dairy only when serving.
