This is such a great dip or side. It goes really well as a spread on bread rolls or as an addition to a poke bowl. Just make a batch and use it in or on everything.

KASHKE BEDEMJAN

Ingredients

  • 3 medium eggplants, peeled
  • 4 tbs vegetable oil
  • 1 tsp minced garlic
  • 1/2 cup water
  • 1/2 tsp salt
  • Few grinds of black pepper
  • 1/4 tsp chilli flakes
  • 1/2 cup walnuts, crushed
  • 1 large onion, diced
  • 3 tbs vegetable oil
  • 2 tsp crushed dried mint leaves
  • 3/4 cup Greek yogurt or kefir (reduce the water)
  • A few fresh mint leaves as garnish

Instructions

  1. Cut the peeled eggplants into quarters lengthwise.
  2. Spray with them on all sides with light olive oil. Arrange the eggplants in a single layer on a sprayed oven rack and roast at 180@°C until slightly browned and tender.
  3. Meanwhile heat some oil in a fry pan over medium heat and fry the diced onion slowly until golden brown. Don’t burn, just cook slowly.
  4. Add the minced garlic, salt, chilli flakes, and black pepper to the pan, stir for 2 more minutes, add the dried mint and water and set aside.
  5. When the eggplants are lightly browned and tender squash them into the onion and water mixture in the pan. Add the yoghurt or kefir. Stir to mix.
  6. Cover and cook over low heat for about 15 minutes, or until the eggplants are very tender and the mixture has thickened.
  7. Turn the heat off and mash the eggplants thoroughly with a fork or a potato masher.
  8. Add the walnuts to a food processor and process on the pulse setting until they form small chunks. Do not over process, we don’t want walnut butter.
  9. Add the chopped walnuts to the mashed eggplant and onion mixture and stir to combine.
  10. Transfer the eggplant mixture to the serving bowl. Sprinkle the top with any toasted seeds, some additional dried mint and fresh mint leaves for garnish.
  11. Serve warm or at room temperature with toasted bread.

NOTES
This lasts for quite a few days. It can be made ahead with the walnuts and garnish added before serving.

Freeze for up to 2 months, defrost and add the walnuts before serving.