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Eggplant & Whey (Kashk O Bademjan)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

It's one of the best dips in the world!

Ingredients

Serves: 4-6 as appetizer

  • 6 large eggplants (peeled and cut lengthways)
  • 6 tablespoons olive oil
  • salt (to taste)
  • pepper (to taste)
  • 250 millilitres whey (or kashk)
  • 125 millilitres chopped walnuts
  • 63 millilitres dried mint

Method

Eggplant & Whey (Kashk O Bademjan) is a community recipe submitted by Raha Lane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • On a large baking sheet, lined with foil, brush a little olive oil. Line eggplants in rows. Season well with salt and pepper.
  • Bake for 35-45 minutes at 400 degrees F, or until the eggplants are fork tender. Let cool.
  • In a large bowl, mash the eggplants with potato masher. Add the whey and mix well.
  • On medium heat, saute the chopped walnuts and dried mint in a small pan with olive oil for 3 minutes. Set aside for garnish.
  • In a beautifully decorated plate or platter, spread the eggplant and whey dip. Smooth the top layer with a spoon. Garnish with sauteed walnuts and dried mint mix.
  • Additional Information

    Serve with chilled watermelon juice, yogurt, olives, hummus, and pita bread or pita chips for a summer feast.

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