Soft and creamy, yet with a bold flavor. This eggplant dip is perfect for parties or as an appetizer for your next get together.
Recipe by @lilyrose.cafe
Prep Time: 30 Minutes
Cook Time: 60 Minutes
Total Time: 90 Minutes
Servings: 8
Vegetarian
Ingredients:
6_7 tbsp. Moresh Extra Virgin Olive Oil
6 eggplants
2 large onions, sliced or diced
8 garlic cloves (the more, the merrier😉), diced
2 tsp. turmeric powder
Salt and black pepper to taste
2-3 tbsp. dried mint leaves
1/2- 1 cup water
1/3 cup chopped walnuts
4-5 heaping tbsp. Kashk or (Greek yogurt)
Garnish (optional):
Extra Kashk or (Greek yogurt)
Caramelized or Crispy fried onions and Garlics
Sautéed dried mint
Extra Walnuts
Fresh Mint
Direction:
- Preheat the oven to 350°F.
- Slice eggplants in half lengthwise and with the tip of the knife cut diagonal slits, then in the opposite direction, to form a crisscross pattern, and set aside.
- Place the eggplants halves onto a sheet pan, lined with parchment paper, cut side facing up. Sprinkle them with salt to draw out excess moisture. Let them sit for 20 minutes to allow them to sweat. Then dry them well with a paper towel.
- Drizzle with 2 tbsp. of Moresh EVOO, brush them, and arrange them cut surfaces facing down on a baking tray.
- Cook for 40-50 minutes or until they have fully cooked or turned golden brown.
- Remove from the oven and scoop out all of the flesh with a spoon and set aside.
- In a pan, sauté the onion in 2 tbsp. of Moresh EVOO. Once translucent, add the garlic and turmeric and stir well occasionally.
- Add the eggplant flesh, salt and pepper, and water. Give them a good stir.
- Add chopped walnuts, 1 tbsp of dried mint, 2 heaping tbsp. of Kashk and mix through together. Simmer and cook over low heat with the lid on for 15 minutes.
For Topping:
Meanwhile, heat a tbsp of Moresh EVOO in a separate pan and sear 1 tbsp. of dried mint for thirty seconds.
Add 3 heaping tbsp. of Kashk and 3_4 tbsp. boiling water in a saucepan, whisk well and let it simmer on a low heat until you reach a thick sauce consistency.
Serve the eggplant mixture in a bowl, garnish with some extra Kashk, top it with seared dried mint, crispy onion and garlic, walnut and some fresh herbs like mint.
*Notes:
Kashk is a Persian fermented yogurt/curd which is salty and gives the dish a unique tangy creamy flavor.
Liquid Kashk (yogurt whey) can be found in Persian/Middle Eastern stores. It comes in a jar and you can dissolve Kashk with boiling water and let it simmer over low heat for some minutes to reach the consistency that you wish for. If it's too thick, you can add more water.
You can substitute Kashk with Greek yogurt which also works great in this recipe.
