Grilled Eggplant Dip (Persian: kashk-e bademjan ) is an Iranian dish, that literally translates in Persian as “kashk and eggplant”. It can be considered either an appetizer or a main dish. There are various recipes for this dish, involving caramelized onions, roasted nuts, herbs and spices.
1 large onion
½ cup kashk (type of yogurt whey)
2 cloves of garlic
3 tablespoon dried mint
Salt and pepper
Divide the eggplant into two halves after peeling. Rinse the eggplant. To reduce bitterness if eggplants sprinkle them with salt and let them stay for about a quarter of an hour. Then dry them. Now fry them well in some oil. Put fried eggplants on a paper cloth to remove excess oil as much as possible. At this point, you can freeze the fried eggplant and use it whenever you want to make kashke bademjan, gheimeh bademjan or other foods.
Saute dried mints with some oil. Set it aside. Dice onion and fry in some oil. When the onions start to fry, add the grated garlic and stir another 1 minute. Add eggplant to a mixture of onions and garlic with gentle heat. Blend the eggplant with a wooden spoon (you can do this before adding eggplant).
Also one table spoon of min and chopped walnuts. Mix kashk with 1/4 cup of hot water and add it to eggplants and lightly stir until excessive water is soaked out. Serve kashke bademjan in a plate and top it with caramelized onion, mint, kashk and walnuts. You can prepare some saute minced meat and serve it with kashke bademjan and bread.
Reference: how to make kashke bademjan