Kashk Bademjan (Kashk and eggplant)

By: CookingWithMarkiPublished: 7 years ago

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Hello everyone! I hope you all are in good health and enjoying your summer! Today I have a tutorial on kashk bademjan. This is a Persian treat, that is usually served as an appetizer. The main ingredients are eggplant, onion, garlic and kashk (which you can find in most Middle Eastern markets).

*If you find that your kashk bademjan is sticking to the bottom of your pan, lower your heat or put your pot on the smallest eye. You can also add an additional 1/4 cup of water to help loosen the kashk. However, please cook your kashk bademjan until it has thickened...it's not supposed to be watery.

*In this tutorial I'm showing the finshed kashk bademjan left slightly whole, but mashed down. However, if you prefer, you can cut up the eggplant once cooked and throughly mash it. By doing this, it should resemble a thick dip.

I hope that you enjoy the tutorial!

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If you have any inquiries you can contact me via YouTube or at Cookingwithmarki@gmail.com

Nush-e Jan!

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