Persian Mama's Kashk Bademjan: Arabic flavour at home

Gastronomy can be used to learn more about distant cultures. Here, cook and food blogger Persian Mama shares her homemade version of Kashk Bademjan.

Essentially, it's an aubergine-based dip, ideal for spreading on anything at a get-together. Traditionally, it is made with kashk, a fermented yoghurt preparation, although this recipe is made with Greek yoghurt, which is easy to make at home. Meanwhile, bademjan is the Persian term for aubergine, the main ingredient.

Kashk Bademjan
Ingredients

3 medium aubergines, peeled
4 tablespoons vegetable oil
½ cup of water
1 large garlic clove
Pinch of cayenne pepper
Kosher salt to taste
Pinch of freshly ground black pepper
1/3 cup walnuts
1 large onion, diced
3 tablespoons vegetable oil
2 tablespoons crushed mint leaves
¾ cup Greek yoghurt
Mint leaves for garnish (optional)

Preparation

Cut the peeled aubergines in halves or quarters lengthwise.
Heat the 4 tablespoons of vegetable oil in a medium non-stick frying pan over medium-high heat. Add the aubergines to the pan.

Cover and fry the aubergines for about 7 minutes, or until golden brown on one side. Turn them over, cover again and fry on the other side for another 5 to 7 minutes, or until the aubergines can be easily pierced with a fork. It is important not to leave the aubergines unattended. The high heat will burn them very quickly.

Meanwhile, in another pan, heat 3 tablespoons of oil over medium heat and fry the chopped onion until golden brown.
Add the minced garlic, water, kosher salt, cayenne pepper and freshly ground black pepper to the pan with the fried aubergines. Cover and simmer for about 15 minutes, or until the aubergines are very tender. Turn off the heat and mash the aubergines with a fork into small pieces.

In a food processor add the walnuts and grind until very fine, about 1 minute.
Once the fried onions are golden brown, remove the pan from the heat and add 2 teaspoons of crushed dried mint leaves. Stir to combine and let stand.

Keep 3 tablespoons of fried onion-mint mixture for garnish.
Add the remaining onion-mint mixture, along with the processed walnuts, to the aubergine puree. Stir vigorously to mix well.

Stir the Greek yoghurt into the aubergine mixture until evenly mixed.
Transfer aubergine mixture to a serving bowl. Sprinkle top with reserved fried onion and mint mixture. Add optional fresh mint leaves for garnish.

Serve warm or at room temperature with toasted flatbread or another item of choice.