Roasted eggplant and whey (Kashk o Bademjan)

By Samira Mohyeddin
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 12 Asian eggplants
  • 2 tablespoon ground turmeric
  • 2 white onion
  • 3 tablespoons of dry mint
  • Half a cup of whey
  • Salt to taste
  • Half a teaspoon pepper


  1. Peel eggplant and cut off the ends.
  2. Fill a skillet with two inches of neutral oil and bring to a medium - high heat.
  3. Fry eggplant until golden brown and soft and set aside in a colander for the oil to drain.
  4. Fry the julienned onion in the same oil till golden brown and set aside.
  5. In a small skillet heat a neutral oil and flash fry the dry mint.
  6. In a pot add your eggplant, turmeric, caramelized onion and whey paste.
  7. As ingredients are cooking together in the pot, begin to add the fried mint. You don't want to add it to early as it will darken the dish.
  8. Once everything has been added to the pot, you want to start mashing the eggplant and other ingredients together with a masher. Make sure there are no clumpy eggplant pieces but don’t make it too fine.
  9. Place eggplant in dish and garnish with the remaining fried mint, caramelized onion and drizzle with whey.
  10. Serve with warm nigella seed Barbari bread. 


Your Morning Daily at 6am ET on CTV and CTV News Channel

Bell Media Lifestyle Specialty Terms of Use Privacy Policy