Kashke Bademjan Iranian Kashk and Eggplant Dip
Ingredients
- 3 medium eggplants (about 3 pounds), peeled, stems removed and discarded, cut crosswise into 3/4-inch-thick slices
- 1 tablespoon plus 1/2 teaspoon kosher salt, divided
- .50 cup plus 1 tablespoon vegetable oil, divided
- 1 cup finely chopped yellow onion
- 2 tablespoons finely chopped garlic
- 1 teaspoon ground turmeric
- 2 cups plus 2 tablespoon kashk (or plain whole-milk yogurt), divided
- 2 teaspoons hot water, divided
- .50 teaspoon ground saffron
- 2 tablespoons olive oil
- 1 tablespoon dried mint
- Toasted barbari or lavash, for serving
Instructions
Kashke Bademjan (Iranian Kashk and Eggplant Dip) serves 8 original recipe by Food & Wine.
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