‘Kashke Bademjan’ Iranian Whey Cheese and Eggplant Dip. A delicious traditional vegetarian dairy (not vegan) dip, great as a appetizer.
Kashk or Whey Cheese is a a bit thicker and saltier than yogurt, and a must with Persian foods such as Kashke Badamjan and ‘Ash Reshteh’ Persian Noodle soup. Golchin carries three varieties of Kashk: Original, Home Style and Premium.
This signature Iranian dairy product has an aromatic and tart flavor and makes this dip addictive along with other essentials Golchin ingredients: liquid saffron, fragrant dried mint and other seasonings.
📌Featured GOLCHIN Ingredients:
-Kashk
-Dried Mint
-Liquid Saffron
-Extra Virgin olive oil
-Tumeric
-Garlic Powder
-Fresh ground pink Himalayan salt and pepper
-Crispy Fried onions
🔻Other Ingredients:
-1 medium yellow onion🧅
-2 Extra large eggplants 🍆
-3 cloves fresh garlic 🧄
📌Directions (Reel saved in highlights on Instagram and our Facebook page):
-Peel and slice eggplants
-Use paper towel to dab dampness of the eggplant. Salt generously and dab with paper towel again after a few mins as the eggplants naturally sweat
-Sauté eggplants with extra Virgin olive oil salt and pepper to taste until eggplant pieces are soft. Set aside on paper towel lined dish.
-In the same pan sauté 1 chopped medium onion and chopped garlic
-Add 1/2 tspn tumeric and garlic powder
-One translucent add 4 tbsps dried mint
-Put eggplants back into the pan and add 2-3 tbsps liquid saffron cover on low heat for 5-7 mins until soften more
-Take off stove and put into large bowl and smash with fork
-Add 2 tbsps kashk, more to taste
-Can serve chunky style or traditional by blending for 30-40 seconds until dip is smooth
-Top decoratively with kashk, heated mint and olive oil and crispy fried onion
Tip 💡 Can refrigerate in a sealed container for 7-10 days.
🔻Served with your favorite bread; sangak or lavash bread are great options.
Enjoy!
