Oh my goodness, guys. I’ve just stumbled upon the most delicious eggplant dip recipe and it’s called Hani Kashke Bademjan. Don’t let the name scare you off, this ready meal is easy to make and will leave you and your taste buds doing a dance of joy.
Hani Kashke Bademjan – Eggplant Dip Ready Meal 480g, 2.65
First off, let’s start with the star of this dip – the eggplant. You’ll need to roast three medium sized eggplants until the skin is charred and the inside is soft. After that you’ll need to remove the charred skin and place the eggplant in a colander to remove any excess water.
Now it’s time to prepare our walnut paste. Take a quarter cup of walnuts and chop them finely. Once the walnuts are chopped, add them to a frying pan with some oil and fry for about a minute until they turn golden brown. After that, remove from heat and let it cool.
Next up, we’ll need to chop two small onions and fry them until they turn golden brown. Once the onions have turned golden, add them to the walnut mixture and continue to mix.
It’s now time to mash the eggplant until it’s smooth. You can use either a masher or a food processor to do this. After mashing the eggplant, add the onion and walnut mixture to it. Mix well and make sure everything is combined.
Okay, we’re almost there folks! The final step is to add some Kashk to the mix. Kashk is fermented whey and it’s what gives this dish its signature tangy flavor. Add two tablespoons of Kashk and mix well.
And voila! Your Hani Kashke Bademjan is ready! Serve it with some warm bread and enjoy.
Kashk Bademjan 3 Medium Eggplants 1/4 Cup Walnuts 2 Small Onions Oil 2
Now, if you’re feeling a little more adventurous, let me introduce you to Kashk Bademjan.
Start off by roasting three medium sized eggplants until the skin is charred and the inside is soft. Remove the charred skin and place the eggplant in a colander to remove any excess water.
Next, chop the eggplant into small pieces and set aside. We also need to prepare our walnut paste for this recipe. Take a quarter cup of walnuts and chop them finely. After that, add them to a frying pan with some oil and fry for about a minute until they turn golden brown. Remove from heat and let it cool.
Now it’s time to fry the onions. Chop two small onions and fry them until they turn golden brown. Once the onions are done, add them to the walnut mixture and mix well.
In a pot, heat up two tablespoons of oil and add the chopped eggplant to it. Fry the eggplant for about five minutes until it has turned brown. After that, add the onion and walnut mixture to the pot and continue to stir.
Finally, it’s time to add the Kashk. Add two tablespoons of Kashk to the mixture and stir well. Let the mixture simmer for about five minutes and then turn off the heat.
Your Kashk Bademjan is now ready! Serve it with some warm bread and enjoy this flavor explosion.
There you have it, folks. Two delicious eggplant dip recipes that are easy to make and will have your taste buds dancing with joy. Give them a try and let me know what you think!