Kashk Bademjan

Serves: 6 serving
Preparation time: 1 hour
Cook time: 1.5 hours

INGREDIENT:
4 Large Eggplants,
1 Cup Walnuts,
Cup Fried Onion,
Vegetable Oil,
2 Tablespoon Crushed Dried Mint,
Teaspoon Ground Chili Pepper,
1 Teaspoon Ground Black Pepper,
1 Teaspoon Salt,
1 Teaspoon Turmeric, Kashk Fried Onion
1 Cup Kashk (liquid whey protein),
6 Cloves Garlic
6 Flatbread (Naan)
PREPARATIONS:
1- Cut the top off the eggplants, peel them and slice them lengthwise and put in salt water for 30
minutes to soak.
2- Crush the walnuts.
3- Peel and chop garlics to small pieces.
DIRECTIONS:
1- Heat vegetable oil in a frying pan and fry the eggplants until soft and golden and set aside (or
fry them in a fryer).
2- Meanwhile, fry the garlics with 1 tablespoon of vegetable oil until golden (less than 1
minutes) and add turmeric and stir.
3- Saut 2 table spoon of crushed mint with 1 tablespoon vegetable oil for 30 seconds.
4- Mash the fried eggplants in a big bowl add the Kashk (whey) to the bowl and mix thoroughly
until well blended.
5- Add the fried onion, the crushed walnuts, and fried garlic (with turmeric) to the bowl and stir
well.
6- Add ground chili pepper, salt and the fried crushed mint to the bowl.
7- Transfer to a clean bowl and top with kashk (whey), then sprinkle with walnuts, fried garlic
and fried onions. Serve with flatbread.