Eggplant W/ Whey (kashk E Bademjan) Recipe

Prepare and sweat eggplants

Wash the eggplants and slice lengthwise into 1/2-inch (1–1.5 cm) thick slices, or halve lengthwise if you prefer. Lay the slices in a single layer on a tray, sprinkle both sides lightly with 1 tablespoon salt, and let sit 20–30 minutes to draw out bitterness. After sweating, rinse briefly and pat dry thoroughly with paper towels.

Fry eggplants

Heat about 1 cup neutral oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C). Fry the eggplant slices in batches so they don’t crowd the pan: 3–4 minutes per side, until golden brown and tender. Transfer to a paper-towel–lined tray to drain. If oil gets too dark between batches, lower heat slightly.

If using thick concentrated kashk or plain strained yogurt, thin to pourable consistency by whisking with 2 tablespoons very hot water until smooth. Taste and adjust: kashk is tangy and salty, so add a pinch of water or more kashk to reach a thick sauce that can be spooned over the eggplant. Keep warm or at room temperature.

Caramelize onion and garlic

In a small skillet, heat 2 teaspoons olive oil over medium heat. Add the finely sliced onion and a pinch of salt; cook, stirring occasionally, until golden and soft, about 8–12 minutes. Add the minced garlic in the last 1–2 minutes and cook until fragrant but not burnt. Remove from heat and set aside.

Fry the dried mint

In a small spoon or small skillet, warm 2 teaspoons oil over low heat. Add 1 teaspoon dried mint and fry for 15–30 seconds until aromatic and just darkened (watch carefully; mint burns quickly). Remove from heat immediately.

Coarsely chop 1 tablespoon walnuts. Optionally toast them in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly browned. Remove from heat and set aside.

Arrange the fried eggplant slices on a serving platter or individual plates. Spoon the thinned kashk evenly over the hot eggplant (about 1–1.5 tablespoons per slice, or to taste). Scatter the caramelized onion and garlic over the kashk layer. Sprinkle the chopped walnuts over the top.

Drizzle the mint-infused oil across the dish so the fried mint and its oil flavor are distributed. Finish with a light sprinkle of additional dried mint (optional), a pinch of black pepper, and paprika or turmeric for color if desired. Serve warm or at room temperature with flatbread.