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Aubergine with kashk (kashk e bademjan)
Serves 4 Starters and mains
Ingredients
- 3 large aubergines
- 250ml olive oil
- 2 large brown onions, 1 finely diced, 1 thinly sliced
- 6 garlic cloves, finely chopped
- 2tsp ground turmeric
- 2tsp freshly ground black pepper
- 2tsp freshly ground black pepper
- 2tsp salt
- 200ml liquid kashk (see Cook’s note, left) or natural yoghurt, plus extra to serve
- a few chopped walnuts, to serve
Method
Cook the aubergines over a gas flame, using tongs to turn them frequently, until the skins are charred and the flesh is tender – this will take around 5 minutes. Transfer to a bowl, cover with cling film and allow to steam for around 10 minutes. Alternatively, slice into 1cm rounds and fry in extra olive oil, in batches, over a medium heat, turning regularly until both sides are brown. Transfer to kitchen paper.
Peel and discard most of the charred skins along with the stalks – don’t worry if there a few small pieces of skin remain.
Pour half the oil into a frying pan over a medium heat, add the diced onion and cook for 5 minutes until golden. Add the garlic, turmeric and pepper and sauté for 2 minutes. Add 2tbsp of the dried mint and cook for 1 minute, then add the aubergine and cook for 5 minutes or until lightly golden. Remove the pan from the heat and stir through the salt and kashk or yoghurt.
Heat 3tbsp of the remaining oil in a frying pan over a high heat. Add the sliced onion and sauté for 5 minutes or until dark brown, then transfer to a plate. Add the remaining oil, along with the remaining dried mint, to the pan. Fry the mint for 15–20 seconds, then remove from the heat.
Transfer the aubergine mixture to a serving plate and top with the fried onion, fried mint and walnuts. Drizzle with extra kashk or yoghurt and serve.
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