Hazaragi Eggplant and Tomato Casserole (Kashk-e Bademjan)

Kashk-e Bademjan is a traditional Hazaragi dish made with eggplant, tomatoes, and kashk (strained yogurt). It is a flavorful and comforting casserole that is perfect for a cozy family meal.

Hazaragi Eggplant and Tomato Casserole (Kashk-e Bademjan)

Ingredients

  • 2 large eggplants
  • 2 tomatoes, diced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup kashk (strained yogurt)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pierce the eggplants with a fork and roast them in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
  3. Let the eggplants cool, then peel off the skin and mash the flesh in a bowl.
  4. In a pan, heat the olive oil and sauté the onions and garlic until they are soft and fragrant.
  5. Add the diced tomatoes to the pan and cook until they are softened.
  6. Add the mashed eggplant to the pan and stir to combine with the tomatoes and onions.
  7. Cook for another 5-10 minutes, then season with salt and pepper to taste.
  8. Transfer the mixture to a serving dish and drizzle the kashk on top.
  9. Serve the Kashk-e Bademjan warm with flatbread or rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
8g
Carbohydrates
20g
Fat
15g

Supplies

Baking sheet Mixing bowl Saucepan Serving dish

Tools

Fork Knife Pan Spatula

Serving suggestions

Serving suggestions: Serve with warm flatbread or steamed rice.

Tips & tricks

Tips: You can add a sprinkle of dried mint on top for extra flavor.

Cost

$10