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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