Eggplant with Buttermilk


Eggplant with Buttermilk – Kashke Bademjan

Recipe Description

A delightful vegetarian main dish traditionally served with bread. This recipes is a healthier version of the traditional Persian version.


  • 2 Large Eggplant
  • Cooking spray
  • 2 onion
  • 2 tbls dried mint
  • 1/2 cup of bottled or prepared kashk
  • 1/2 cup chopped walnuts



  1. Place the whole, unpeeled eggplant on a baking tray and bake in a moderate oven for 30 – 45 minutes until soft to touch and cooked through.
  2. Leave to cool. Peel the eggplant, and slice.
  3. Slice the onions and fry in the cooking spray until slightly crisp.
  4. Add the crushed dried mint, and fry for about 1 minute, reserve some for garnish.
  5. Add the cooked eggplant, and stir through well, keeping the heat on a moderate temperature.
  6. Stir through the kashk, allowing any excess liquid to be evaporated.
  7. Stir through the walnuts.
  8. Serve warm or cold garnished with fried onions, crushed dried mint and crushed walnuts.
Article Categories:
Salads · Side Dishes · Vegetarian

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