KASHK-E BADEMJAN (PERSIAN EGGPLANT SPREAD)

By polloazul

Ingredients

• 1/2 cup olive oil
• 2 medium onions (1 thinly sliced, 1 chopped)
• 4 garlic cloves, chopped
• 1/4 teaspoon turmeric
• 2 lb Asian eggplants (3 to 4 medium), peeled and chopped
• 1/4 cup chopped mint
• Kashk (liquid whey protein) to taste
• 2 tablespoons chopped walnuts, toasted
• GARNISH: mint sprigs
• ACCOMPANIMENT: lavash, pita bread, or plain crackers

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry sliced onion, stirring frequently, until deep golden-brown, 4 to 6 minutes. Transfer to paper towels to drain, then season lightly with salt. Reserve skillet with oil.
Reduce heat to medium. Cook chopped onion and garlic in oil with turmeric and 1/4 tsp each of salt and pepper, stirring occasionally, until golden-brown, 8 to 12 minutes. Add eggplant and 1/2 tsp salt and cook, stirring occasionally, until eggplant is very tender, 15 to 20 minutes. Stir in mint and remove from heat. Season with salt if desired.
Transfer to a bowl and top with kashk, then sprinkle with walnuts and fried onions.

COOKS’ NOTE: Spread can be made 1 day ahead and topped with fried onions, but not kashk and walnuts, then chilled. Bring to room temperature, then top with kashk and walnuts.