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Kashke Bademjan (Persian Eggplant Dip)

Shadi HasanzadeNemati
  • 55 minutes
  • Serves 4

INGREDIENTS

4 tbsp

Olive Oil

4

Chinese Eggplants (See Note #1)

1

large Onion (Sliced )

4 cloves

Garlic (Minced)

1/2 tsp

Turmeric

1/2 tsp

Black Pepper

1/4 cup

Water (See Note #2)

3/4 cup

Liquid Kashk (See Note #3)

1 tbsp

Bloomed Saffron (See Note #4)

2 tbsp

Dried Mint (See Note #5)