Foryoueats: Kashk-o-Bādemjān (Persian Braised Eggplant With Kashk)

Name: Foryoueats: Kashk-o-Bādemjān (Persian Braised Eggplant With Kashk)
Ingredients: 3/4 cup (177ml) concentrated liquid kashk paste (see notes); Extra-virgin olive oil, neutral oil such as vegetable or avocado oil, or a combination, for frying; 2 pounds (about 900g) eggplant (long, thin eggplant such as Japanese eggplant preferred), trimmed, peeled, and halved lengthwise (see notes); 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground turmeric; 2 tablespoons (30g) unsalted butter or extra-virgin olive oil; 2 teaspoons crushed dried mint leaves; 3 or 4 medium cloves garlic (depending on garlic preference), finely minced or very well crushed; 1/2 cup fried shallots; Lavash or pita bread for serving

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This Persian dish features braised eggplant topped with kashk, a concentrated liquid whey paste. The eggplant is pan-fried with turmeric and black pepper, then

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Ingredients

3/4 cup (177ml) concentrated liquid kashk paste (see notes)
Extra-virgin olive oil, neutral oil such as vegetable or avocado oil, or a combination, for frying
2 pounds (about 900g) eggplant (long, thin eggplant such as Japanese eggplant preferred), trimmed, peeled, and halved lengthwise (see notes)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
2 tablespoons (30g) unsalted butter or extra-virgin olive oil
2 teaspoons crushed dried mint leaves
3 or 4 medium cloves garlic (depending on garlic preference), finely minced or very well crushed
1/2 cup fried shallots
Lavash or pita bread for serving