Kashk O Badenjam Or Kashk E Baadenjaam Recipes

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KASHK O' BADENJAM (OR KASHK-E BAADENJAAM)

Make and share this Kashk O' Badenjam (or Kashk-e Baadenjaam) recipe from Food.com.

Provided by Dannygirl

Categories     Southwest Asia (middle East)

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Kashk O' Badenjam (or Kashk-e Baadenjaam) image

Steps:

  • Peel eggplants and slice length-wise to a thickness of 1 cm.
  • Add salt and pepper and fry eggplant on both sides on medium heat until golden.
  • Add half a cup of hot water to tomato paste and mix well.
  • Add to eggplants and cook over medium heat for about 4-5 minutes.
  • Peel onions and slice thinly.
  • Fry in oil until golden.
  • Also fry dried mint in oil for a few minutes.
  • Alternatively, fresh mint can be used.
  • If so, wash and finely chop mint, then fry in oil.
  • Pour kashk evenly over eggplants, follow with onions and mint.
  • Mash ingredients together with a fork, then serve.

Nutrition Facts : Calories 312.4, Fat 11.8, SaturatedFat 1.6, Sodium 29.6, Carbohydrate 52.8, Fiber 28.9, Sugar 21.8, Protein 8.9

6 small eggplants
1 cup kashk (kashk is thick whey, and should be purchased at an Iranian/Persian store)
1 teaspoon tomato paste
2 medium onions
2 teaspoons dried mint or 200 g of fresh mint
2 tablespoons cooking oil
1 tablespoon cooking oil
salt, to taste
black pepper, to taste

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  • Use some oil to fry the eggplants. Using a lower flame of gas burner, will help the eggplants be cooked completely.
  • Now, put the eggplants in a bowl. Use a masher to mash them. The texture of the eggplants must remain, so neither mash them strongly, nor use an electric masher.
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