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.
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
- Preheat the oven to 400°F (200°C).
- 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.
- Let the eggplants cool, then peel off the skin and mash the flesh in a bowl.
- In a pan, heat the olive oil and sauté the onions and garlic until they are soft and fragrant.
- Add the diced tomatoes to the pan and cook until they are softened.
- Add the mashed eggplant to the pan and stir to combine with the tomatoes and onions.
- Cook for another 5-10 minutes, then season with salt and pepper to taste.
- Transfer the mixture to a serving dish and drizzle the kashk on top.
- 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