Kashk-e Bademjan

Per serving

Calories

200

Protein

6 g

Carbs

14 g

Fat

14 g

Fibre

3 g

Vitamins and minerals, % of a day’s needs

• Iron8%
• Vitamin D0%
• B1210%
• Zinc16%
• Magnesium19%
• Omega-3147%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 350 g Eggplant
• 100 ml Kashk (whey)
• 50 g Walnuts, roughly chopped
• 120 g Onion, thinly sliced
• 40 ml Oil (for frying)
• 10 g Garlic, minced
• 3 g Salt and pepper

Method

1. 1

   Prick eggplants with a fork. Roast at 200°C (400°F) for 30-35 minutes until very soft and collapsed. Cool slightly, then peel away the skin.

2. 2

   Mash roasted eggplant until chunky. Fold in minced garlic, salt, and pepper. Transfer to a serving bowl.

3. 3

   Heat 30ml oil in a frying pan over medium-high heat. Add thinly sliced onions and fry until golden and crispy, stirring frequently (about 8-10 minutes). Drain on paper towels.

4. 4

   In the same pan, add remaining oil and lightly toast chopped walnuts for 2-3 minutes until fragrant. Do not burn. Remove with a slotted spoon.

5. 5

   Drizzle kashk generously over the eggplant base. Top with crispy onions and toasted walnuts. Drizzle a thin line of oil over the top. Serve with warm flatbread for scooping.