Easy weekday recipes: Watch how to make Iranian aubergine dish Kashk Bademjan

MasterChef finalist Emma Spitzer shows us how
Amy Ashenden14 December 2016

Kashk Bademjan is a simple dish combining onion, garlic, yoghurt and aubergine - an ingredient so popular it has been described as the ‘Iranian potato’.

Watch the video above to see MasterChef finalist Emma Spitzer explain how to make Iranian Kashk Bademjan.

The recipe, which comes from cookbook A Taste of Adventure by Exodus Travels, takes just 30 minutes.

Ingredients (serves 4)

3 tbsp olive oil

3 aubergines, peeled and thinly sliced

1 large onion, peeled and thinly sliced

4 cloves of garlic, peeled and finely chopped

1 tsp turmeric

2 tbsp dried mint

2 tbsp kashk, Greek yoghurt or full-fat soured cream

Salt and freshly ground black pepper

to garnish

2 tbsp coarsely chopped walnuts

Small fresh mint leaves

Method

Heat 2 tablespoons of oil in a large frying pan and when really hot, add the aubergine slices and fry until they have softened and are turning golden. Drain the slices from the pan onto a plate lined with kitchen paper towel.

Add the remaining tablespoon of oil to the pan, lower the heat and fry the onion until softened. Add the garlic and turmeric and fry for a further 5 minutes. Remove the pan from the heat and stir in the dried mint. Reserve a spoonful of the onion mixture for garnish.

Mash or blend the aubergine to a purée. Add the purée to the frying pan and stir into the onion mixture with the kashk (or yoghurt or soured cream, if using) and dried mint. Season with salt and freshly ground black pepper.

Return the pan to a low heat to warm everything through. Spoon into a serving dish and scatter the chopped walnuts, mint leaves and reserved onion mix over the top. Serve as a light meal or as a dip with flatbreads.

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