Eggplant Dip with Whey (Kashk-e Bademjan) Recipe

Ingredients:

• Large eggplants: 4
• Whey (Kashk): 1 cup
• Onions: 2
• Garlic: 4 cloves
• Chopped walnuts: 2 tbsp
• Dried mint: 1 tbsp
• Salt, pepper, and turmeric: to taste
• Oil: as needed

Instructions:

1. Prepare the Eggplants: Peel and slice the eggplants either into rounds or lengthwise. Sprinkle with salt and let them sit for 20 minutes to remove bitterness. Afterward, pat them dry with a paper towel and fry in oil until golden and tender.
2. Fry the Onions and Garlic: Dice the onions and fry in a pan with some oil until golden brown. Add grated garlic to the onions and sauté briefly until fragrant.
3. Cook Eggplants with Whey: Add the fried eggplants to the onion and garlic mixture and stir together. Pour in the whey and a little water, then cook on low heat, allowing the flavors to meld together.
4. Add Walnuts and Sauté Mint: Towards the end of cooking, add the chopped walnuts and let cook for another 5 minutes. Sauté dried mint in a small amount of oil until aromatic, then add to the dish.
5. Serve: Place the prepared kashk-e bademjan in a serving dish, garnishing with fried onions, sautéed mint, and additional walnuts. This dish is traditionally served with fresh bread.

Enjoy!