Kashk-e-Bademjun (Eggplant Spread)
This Persian recipe was almost perfect except for the use of sour cream instead
of fermented whey (kashk), but since kashk isn't readily available in Hong Kong, sour cream had to do! It makes for a decent substitute, but generally does not have the thick consistency and salty flavour that whey has. It's also creamier than whey, which isn't necessarily a bad thing!
Ingredients (Serves 2)
3 medium eggplants
| Ease of Cooking | Yummy Factor | Apprx. Cost |
|---|---|---|
 |
|
HK$50 (US$6.5) |
3 medium eggplants
2 large onions, grated
3 tbsp sour cream
2 tbsp olive oil
1 tbsp dried mint
3 slices pita bread, separated
Few leaves of coriander
Canola oil
Salt and pepper
Directions
Roast the eggplants on open
flame until the skin comes loose.
Remove the skin and mash the flesh until it
becomes pasty.
Stir fry the mashed eggplant with olive oil for 3-5 mins.
Add sour cream and stir for another 5 mins.
Add enough salt to reproduce the saltiness of kashk (whey).
In a separate pan, fry the onions on low heat with an excess amount of frying oil. Constantly stir until it becomes dark brown.
In yet another pan, saute dried
mint in 1/2 tbsp olive oil on low heat.
Garnish with coriander, and serve eggplant paste with fried onions, mint and heated pita bread.
