Kashke Bademjan (Eggplant Dip)

Ingredients

• 2 large Eggplant
• 3 tablespoons Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1/2 teaspoon Turmeric
• 2 tablespoons Tahini
• 1/4 cup Walnuts
• 1 tablespoon Dried Mint
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Prick the 2 large eggplants all over with a fork. Place the eggplants on a baking sheet and bake for 30 to 40 minutes, or until they are very soft and collapsed.
2. 2While the eggplants are baking, finely chop the 1 medium onion. Heat the 3 tablespoons of olive oil in a 10-inch skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for 8 to 10 minutes, or until the onion is softened and translucent.
3. 3Mince the 3 cloves of garlic. Add the minced garlic and the 1/2 teaspoon of turmeric to the skillet with the onions. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Once the eggplants are cool enough to handle, carefully cut them in half lengthwise and scoop out the soft flesh. Discard the skins. Add the eggplant flesh to the skillet with the onion and garlic mixture.
5. 5Using a fork or a potato masher, mash the eggplant flesh into the onion mixture until well combined. Stir in the 2 tablespoons of tahini, the 1/4 cup of chopped walnuts, the 1 tablespoon of dried mint, the 1/2 teaspoon of salt, and the 1/4 teaspoon of pepper.
6. 6Continue to cook the mixture over medium heat for 10 minutes, stirring occasionally, allowing the flavors to meld together. The dip should thicken slightly.
7. 7Serve the Kashke Bademjan warm or at room temperature.

Substitutions

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