Eggplant and Kashk Casserole

Name: Eggplant and Kashk Casserole (Kashk-o bademjan)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: ½ teaspoon turmeric; 3 tablespoons dried mint flakes; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; ½ cup (120 g) liquid kashk* diluted with ½ cup (120 ml) water; ½ cup (120 g) liquid kashk* diluted with ½ cup (120 ml) water; ½ teaspoon grape molasses or sugar; ½ teaspoon grape molasses or sugar; 8 Chinese eggplants or Japanese eggplants; 3 large onions, peeled and thinly sliced; 6 cloves garlic, peeled and thinly sliced; 8 Chinese eggplants or Japanese eggplants; 1 cup (240 ml) oil; ¼ teaspoon ground saffron threads diluted in 1 tablespoon hot water; ¼ teaspoon ground saffron threads diluted in 1 tablespoon hot water; ¼ cup (40 g) chopped dates; ¼ cup (30 g) toasted walnuts*, chopped; ¼ cup (20 g) fresh mint leaves

Kashk-o bademjan

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 25

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

8 Chinese eggplants or Japanese eggplants
1 cup (240 ml) oil

Asia
Iran
Vegan
Southeast Asia
Gluten-free

Method

Rinse the eggplant and pat dry. Peel and cut into 4x2-in/10x5cm lengths and place on paper towels on the counter. Blot dry (there should be no water on the eggplants).
Heat ¼ cup/60