#keyingredient | Persian Eggplant DipOctober 31, 2016
Persian Eggplant Dip
This dip, known traditionally as Eashkeh Bademjoon, is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt. We like to think it has great health benefits... but incredible taste is all we can guarantee!
1 large eggplant, cut into 1cm rounds (skin on)
2 cups onion, diced
3 cloves garlic, minced
Sea salt + ground pepper
1/4 cup Plain Greek yogurt or tahini (optional)
Pita or Toasted Bread for serving
- Sprinkle your eggplant with salt on both sides and place in a colander to drain excess water. After 10 minutes, lightly rinse with water and then press dry between two towels.
- Preheat oven to high and position a rack at the top.
- Arrange eggplant rounds on a baking sheet drizzle with olive oil and a pinch of sea salt. Roast for 5-7 minutes, turning once or twice until eggplant is softened and golden brown. Remove from pan and let cool to the touch.
- While eggplant is roasting, caramelise your onions and add some minced garlic at the end.
- Peel away the skin of the eggplant and add flesh to a mixing bowl. It should be soft and tender. Add onion-garlic mixture and mash with a fork. Season with salt and pepper to taste.
- Add 1/4 cup Greek yogurt or tahini and stir once more – this makes the dip ultra creamy.
Serve immediately with pita, toasted baguette or assorted veggies.
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