April 23rd, 2024
Recipes
Smokey Eggplant Dip
Valentina P
- Difficulty
•
- Time 35"
This is our adapted version of Kashk-e Bademjan, a smokey roasted eggplant dip with walnuts, onion, and dried mint. The hint of liquid smoke at the end helps recreate the fire-grilled eggplant flavor that is otherwise hard to recreate with a standard electric oven.
How To MakeDiet Type: Low-carb
Shopping List
- 1 large Italian eggplant, peeled (about 1.5 pounds)
- 1 yellow or brown onion, diced
- 1/4 cup plain Greek yogurt
- 6 tablespoons high-heat cooking oil, divided
- 1/2 cup water
- 5 tablespoons walnuts
- 1 tablespoon dried mint
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon liquid smoke
- 1/4 teaspoon cayenne
Instructions
- Step 1: Chop the peeled eggplant into a 1 inch dice. Heat 4 tablespoons of the cooking oil in a wide frying pan over medium-high heat and add the cubed eggplant. Fry the eggplants in the oil for 8 to 10 minutes, or until soft and golden brown. Stir the eggplant often to avoid burning. Set aside.
- Step 2: Wipe the frying pan clean and heat the remaining 2 tablespoons of oil over medium-high heat. Add the diced onion and cook for 10 minutes, or until soft and lightly caramelized.
- Step 3: Add the garlic, water, salt, cayenne, and cooked eggplant to the pan with the onions. Stir and cover the pan and cook over medium-low heat for 10 to 15 minutes, or until very tender and the water has cooked off.
- Step 4: Meanwhile, pulse the walnuts in a food processor until they are very finely chopped (or finely chop with a knife). Set aside.
- Step 5: Turn the heat off and mash the eggplant mixture with a fork or potato masher until it reaches a chunky dip consistency. Add the yogurt, finely chopped walnuts, dried mint, and liquid smoke. Stir to combine everything until uniform. Taste and adjust seasonings as desired.
- Serve: Transfer the eggplant dip to a serving bowl and top with optional olive oil, chopped walnuts, and/or pomegranate seeds. Enjoy.
Nutrition
One of my favorite restaurants in all of San Francisco is a small Persian restaurant on the outskirts of the city. My go-to dish is the Kashk-e Bademjan, a smokey roasted eggplant dip with walnuts, onion, and dried mint. It's divine. This is my own adaptation using quite a few shortcuts and lenient ingredients. The hint of liquid smoke at the end helps recreate the fire-grilled eggplant flavor that is otherwise hard to recreate with a standard electric oven.
How To MakeDiet Type: Plant-based
Shopping List
- 1/2 large Italian eggplant, peeled (Note 1)
- 1 yellow or brown onion, diced
- 3/4 cup plain non-dairy thick yogurt (Note 2)
- 6 tablespoons high-heat cooking oil, divided
- 1/2 cup water
- 33333333/100000000 cup raw walnuts
- 1 tablespoon dried mint
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon liquid smoke
- 1/8 teaspoon cayenne
Instructions
- Step 1: Chop the peeled eggplant into a 1 inch dice. Heat 4 tablespoons of the cooking oil in a wide frying pan over medium-high heat and add the cubed eggplant. Fry the eggplants in the oil for 8 to 10 minutes, or until soft and golden brown. Stir the eggplant often to avoid burning. Set aside.
- Step 2: Wipe the frying pan clean and heat the remaining 2 tablespoons of oil over medium-high heat. Add the diced onion and cook for 10 minutes, or until soft and lightly caramelized.
- Step 3: Add the garlic, water, salt, cayenne, and cooked eggplant to the pan with the onions. Stir and cover the pan and cook over medium-low heat for 10 to 15 minutes, or until very tender and the water has cooked off.
- Step 4: Meanwhile, pulse the walnut in a food processor until they reach a powdery consistency. Do not blend the walnuts into a butter consistency. Set aside.
- Step 5: Turn the heat off and mash the eggplant mixture with a fork or potato masher until it reaches a chunky dip consistency. Add the yogurt, pulsed walnuts, dried mint, and liquid smoke. Stir to combine everything until uniform. Taste and adjust seasonings as desired.
- Serve: Transfer the eggplant dip to a serving bowl and top with optional olive oil, chopped walnuts, and/or pomegranate seeds. Enjoy.
Recipe Notes
Note 1: You can also use 1 whole small-sized eggplant(s) or 3 long Chinese eggplants. Note 2: Use a thick, Greek-style yogurt for best results. I like to use a pure coconut yogurt, such as COYO Brand. If you cannot find a thick non-dairy yogurt, try straining the yogurt overnight. Note 3: Recipe adapted from the lovely Persian Mama.
Nutrition
One of my favorite restaurants in all of San Francisco is a small Persian restaurant on the outskirts of the city. My go-to dish is the Kashk-e Bademjan, a smokey roasted eggplant dip with walnuts, onion, and dried mint. It's divine. This is my own adaptation using quite a few shortcuts and lenient ingredients. The hint of liquid smoke at the end helps recreate the fire-grilled eggplant flavor that is otherwise hard to recreate with a standard electric oven.
How To MakeDiet Type: Paleo
Shopping List
- 1/2 large Italian eggplant, peeled (Note 1)
- 1 yellow or brown onion, diced
- 3/4 cup plain paleo thick yogurt (Note 2)
- 6 tablespoons high-heat cooking oil, divided
- 1/2 cup water
- 33333333/100000000 cup raw walnuts
- 1 tablespoon dried mint
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon liquid smoke
- 1/8 teaspoon cayenne
Instructions
- Step 1: Chop the peeled eggplant into a 1 inch dice. Heat 4 tablespoons of the cooking oil in a wide frying pan over medium-high heat and add the cubed eggplant. Fry the eggplants in the oil for 8 to 10 minutes, or until soft and golden brown. Stir the eggplant often to avoid burning. Set aside.
- Step 2: Wipe the frying pan clean and heat the remaining 2 tablespoons of oil over medium-high heat. Add the diced onion and cook for 10 minutes, or until soft and lightly caramelized.
- Step 3: Add the garlic, water, salt, cayenne, and cooked eggplant to the pan with the onions. Stir and cover the pan and cook over medium-low heat for 10 to 15 minutes, or until very tender and the water has cooked off.
- Step 4: Meanwhile, pulse the walnut in a food processor until they reach a powdery consistency. Do not blend the walnuts into a butter consistency. Set aside.
- Step 5: Turn the heat off and mash the eggplant mixture with a fork or potato masher until it reaches a chunky dip consistency. Add the yogurt, pulsed walnuts, dried mint, and liquid smoke. Stir to combine everything until uniform. Taste and adjust seasonings as desired.
- Serve: Transfer the eggplant dip to a serving bowl and top with optional olive oil, chopped walnuts, and/or pomegranate seeds. Enjoy.
Recipe Notes
Note 1: You can also use 1 whole small-sized eggplant(s) or 3 long Chinese eggplants. Note 2: Use a thick, Greek-style yogurt for best results. I like to use a pure coconut yogurt, such as COYO Brand. If you cannot find a thick non-dairy yogurt, try straining the yogurt overnight. Note 3: Recipe adapted from the lovely Persian Mama.
Nutrition
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What you should eat next
Smokey Eggplant Dip
PT35M 1 large Italian eggplant, peeled (about 1.5 pounds) 1 yellow or brown onion, diced 1/4 cup plain Greek yogurt 6 tablespoons high-heat cooking oil, divided 1/2 cup water 5 tablespoons walnuts 1 tablespoon dried mint 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon liquid smoke 1/4 teaspoon cayenne Gluten Free Paleo Vegan Low-Carb 8 Servings
Ingredients:
