Kashk-E Bademjan (Persian Eggplant Spread): 2000s Recipes + Menus : gourmet.com
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A Persian dinner party would not be a Persian dinner party without a bowl of this eggplant spread, the ultimate dip for traditional lavash flatbread.
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 ( see Tips )
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