A delicious, vegan Persian style eggplant dip which is simple to whip up and impressive to serve- A lower calorie alternative to those watching their weight, without sacrificing taste!
The perks of being home over the long weekend was being fed by my mum. Not only that, but being able to ninja a recipe (or three) from her. Ironically, it meshes perfectly well with this month’s theme for the Recipe Redux!
For April, we were presented with this-
Treasured Cookware – Share a story of classic cookware – and a healthy recipe to go with it. Some of us will be celebrating Mother’s Day next month (May 11,) but it’s more than once a year that many of us cook with a pan, a wooden spoon or another piece of cookware passed on to us from the kitchens of our favorite relatives. Let’s see what you can cook up with your treasured kitchen tool! Growing up in a half Persian household, getting chased with a wooden spoon was a humerous endeavour which was common place. Said wooden spoon is the necessary untensil in my mum’s twist on a Persian classic.
Kashk-e- Bademjan- A traditional Persian appetiser based of eggplant, liquid kashk (a type of whey) and caramelised onions. Eaten with pita bread- This dip like dish is a given at any gathering or party.
Since moving to a Western country, the availability of rare ingredients like the ‘kashk’ made it more difficult to replicate. My mum, however, being the impressively stubborn one- was able to recreate this classic with her own unique twist- which tastes even better than the original. From my kitchen to yours, enjoy this recipe.
And don’t forget the wooden spoon. Chase others with it later.
The best Persian Eggplant Dip (Kashk-e-Bademjan)
The Best Persian Eggplant Dip
- 1 large eggplant chopped
- 1 clove garlic minced
- 1 1/2 onions diced finely and separated
- 1/2 teaspoon turmeric
- 2 heaped T natural soy yogurt or vegan friendly yogurt
- Olive oil
- Salt and pepper to taste
- Pita bread/chips/crackers to serve
- Coat a large frying pan with oil and once heated, add the minced garlic, half the diced onions and eggplant and cook on low until translucent. Remove from the heat in a bowl and allow to cool completely.
- Add more oil to the pan and cook the remaining onions until caramelised and set aside.
- Using two forks, shred the eggplant, garlic and onion mixture. Add the natural yogurt and mix until fully incorporated. Add salt and pepper to taste.
- Reheat the frying pan and add the eggplant mixture and stir vigorously for 2-3 minutes until dip is warm.
- Plate up, top with caramelised onions and serve warm with pita bread.