📝 About This Recipe
Transport your senses to the heart of Isfahan with this luxurious, smoky eggplant dip, a cornerstone of Persian hospitality. This dish celebrates the unique tang of kashk (fermented whey) and the aromatic depth of 'Nana Dagh' (sizzling dried mint oil). It is a masterful balance of creamy textures, caramelized onions, and earthy walnuts that makes it the ultimate Middle Eastern appetizer.
🥗 Ingredients
The Eggplant Base
- 3 large Italian Eggplants (firm and shiny, peeled and sliced lengthwise into 1-inch strips)
- 1/2 cup Vegetable Oil (for frying; grape seed or avocado oil also work well)
- 1/2 cup Water (to help soften the eggplant during simmering)
- 1 teaspoon Turmeric Powder (divided use)
- to taste Salt and Black Pepper (be cautious with salt as kashk is naturally salty)
The Aromatics
- 2 medium Yellow Onion (thinly sliced into half-moons for caramelizing)
- 5-6 pieces Garlic Cloves (finely minced)
- 2 tablespoons Dried Mint (rubbed between palms to release oils)
The Creamy Finish
- 1/2 cup Liquid Kashk (Whey) (available at Middle Eastern markets; substitute with Greek yogurt and lemon juice if unavailable)
- 1/3 cup Walnuts (finely chopped; toasted for extra flavor)
- 1 pinch Saffron Thread (bloomed in 1 tablespoon of hot water)
👨🍳 Instructions
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1
Salt the sliced eggplants generously and let them sit for 20 minutes to draw out bitterness; pat them completely dry with paper towels.
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2
In a large non-stick skillet, heat 4 tablespoons of oil over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides. Add more oil as needed, though try to keep it minimal.
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3
Remove the fried eggplants and set them aside on a plate lined with paper towels to drain excess oil.
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4
In the same skillet (clean it if there are burnt bits), add 2 tablespoons of oil and sauté the sliced onions over medium heat for 15-20 minutes until deeply golden and caramelized (Piaz Dagh).
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5
Stir in the minced garlic and 1/2 teaspoon of turmeric to the onions. Sauté for just 1-2 minutes until the garlic is fragrant, being careful not to burn it.
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6
Reserve 2 tablespoons of this onion-garlic mixture for garnishing later.
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7
Add the fried eggplants back into the skillet with the remaining onions. Pour in 1/2 cup of water, cover with a lid, and simmer on low heat for 15 minutes until the eggplant is very soft.
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8
Using a potato masher or the back of a large fork, mash the eggplant and onion mixture directly in the pan until it reaches a thick, chunky paste consistency.
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9
Stir in the chopped walnuts and 1/4 cup of the kashk. Mix well and cook uncovered for another 5 minutes to allow the flavors to meld and the liquid to reduce.
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10
In a small separate saucepan, heat 1 tablespoon of oil. Once hot, add the dried mint and the remaining 1/2 teaspoon of turmeric. Sizzle for only 15-30 seconds until bright green and fragrant, then remove immediately from heat.
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11
Taste the eggplant mixture. Add salt and pepper only if necessary, as the kashk provides significant saltiness.
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12
Transfer the mixture to a shallow serving bowl. Smooth the top with a spoon.
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13
Drizzle the remaining kashk, the bloomed saffron water, the reserved caramelized onions, and the sizzling mint oil over the top in a decorative pattern.
💡 Chef's Tips
For a lighter version, you can brush the eggplant with oil and roast them at 400°F (200°C) until tender instead of frying. Never burn the dried mint; it turns bitter instantly, so remove it from the heat the moment you smell that punchy aroma. If you can't find kashk, whisk 1/2 cup Greek yogurt with 1 tablespoon of lemon juice and a pinch of salt as a substitute. Using Italian eggplants is preferred over Globe eggplants because they have fewer seeds and a creamier texture. Always bloom your saffron in a tiny bit of hot water first to unlock that vibrant gold color and floral scent.
🍽️ Serving Suggestions
Serve warm or at room temperature with toasted Sangak or Lavash flatbread. Pair with a side of fresh herbs (Sabzi Khordan) including radishes, scallions, and mint. A chilled glass of Doogh (Persian yogurt drink with dried mint) cuts through the richness beautifully. Include it as part of a larger mezze platter with hummus, olives, and feta cheese. For a full meal, serve alongside Saffron Basmati rice and grilled lamb kebabs.