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Novice Foodie
At a potluck, I tasted the most amazing Persian eggplant dip, Kashke Bademjan. I was unable to stop eating it since it was so creamy and wonderful! This is a really simple meal that would wow your visitors, so I thought I would share it with you all. 
Ingredients
- 2 lb Eggplant halved lengthwise
- 1/2 cup Olive Oil
- Kosher Salt
- 2 Spanish Onions finely chopped
- 2 Garlic Cloves minced
- 6 oz Tomato Paste
- 1 tsp Ground Cumin
- 1 tsp Ground Turmeric
- 1/4 tsp Cayenne Pepper
- 1/2 cup Greek Yogurt
- 1 tbsp Walnuts chopped
- 1 tbsp Fresh Mint chopped
- Toasted Pita for serving
Instructions
- Preheat oven to 400 F. Line a baking sheet with aluminum foil.
- On the prepared baking sheet, toss the eggplant with 1/4 cup of the olive oil and a pinch of salt to coast, then turn the halves cut-side down. Roast for 30 to 35 minutes, until tender. Let the eggplant halves cool slightly, then using a spoon scoop out the flesh into a food processor and discard the skins.
- While the eggplant roasts, in a large skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the onions and garlic and cook, stirring often, until softened and caramelized, 25-30 minutes. Stir in the tomato paste and cook, stirring continuously, until incorporated and caramelized to the colour of rust, about 5 minutes. Add the cumin, turmeric, and cayenne and cook, stirring until fragrant, about 2 more minutes.
- Transfer the onion mixture to the food processor with the eggplant and pulse until well incorporated, keeping the mixture chunky. Taste and adjust seasoning with salt.
- Transfer the dip to a bowl and top with yogurt, swirling with a spoon. Garnish with chopped walnuts and fresh mint. Serve with toasted pita.
Indulge in the delightful Kashke Bademjan recipe with smoky eggplant, creamy yogurt, and aromatic spices from Iran. Your taste buds will thank you! 
Can't wait to give it a try, thanks for sharing!
