Kashk-e-Bademjan | Creamy Persian Eggplant Dip (Vegan & Delicious!)

Vegan Kashk-e-Bademjan – a plant-based twist on the classic Persian eggplant dip! This easy recipe is packed with flavor, creamy texture, and perfect as an appetizer or main dish. This recipe uses our vegan Persian Kashk on YouTube. For a quick Kashk-e-Bademjan recipe using plain, unsweetened plant-based yogurt, see our recipe on our blog - https://plantbasedpersian.com/vegan-k... Timestamps: 0:00 Intro 0:55 Roast eggplant 1:45 Prepare fried garnishes 3:55 Prepare eggplant mixture 5:44 Plating 6:04 Bloppers Ingredients: 1/2 cup vegan Kashk (more to taste) (see our recipe    • Easy Dairy-Free Yogurt and Persian Kashk R...  ) 1 large eggplant or a few smaller ones (washed) Cooking Oil 3/4 tsp turmeric (divided) 1/2 tsp salt 1/4 tsp black pepper 1 Tbsp dried mint - https://amzn.to/3FVDCWd 1/2 yellow onion (thinly sliced) 6 cloves garlic (minced) 1/4 cup finely chopped walnuts (optional) Instructions: 1. Coat the air fryer pan and eggplant in high-heat cooking oil and bake in air fryer at 400 F for 20 minutes (turning half way through) 2. Add the cooked eggplant to a large bowl of ice water and let sit for 10 minutes. 3. Remove the stem and peel the eggplant by hand. 4. Mash the cooked eggplant. Set aside. 5. Add 1 1/2 Tbsp. oil to a medium pan on medium heat. Add the onion, and fry the onion until golden. Add 1/2 tsp. turmeric and fry another 1-2 minutes. Set aside the fried onion. Save 3 Tbsp. of the fried onion for the garnish. 6. Add 1 Tbsp. oil to the same medium pan. Now, add the garlic and fry on medium heat until golden. Now add 1/4 tsp. turmeric and fry another 1-2 minutes. Set aside the fried garlic. 7. Add 1 tsp oil to the same medium pan. Now add the dried mint, and fry 2-3 minutes. 8. Add 1 tsp to a medium pot on medium heat. Add the cooked eggplant, 1/2 cup hot water, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1 tsp of the fried garlic (save the rest of the fried garlic for the garnish). Add the fried onion (except the 3 Tbsp saved for the garnish). Cover and cook for 10 minutes. 9. Add 1/2 cup of the vegan kashk to the pot. Add more kashk to taste. Save 1-2 Tbsp of the kashk for garnish. 10. Put the Kashk-e-Bademjan in a serving bowl, and garnish with the fried onion, fried garlic, fried mint, and chopped walnuts. Add a little water to the vegan kashk that was set aside and drizzle to garnish. Noosh-e-Jan! Enjoy! zoe and elham 👉 Don’t forget to LIKE, COMMENT, & SUBSCRIBE for more vegan Persian recipes! 🥰 🔔 Hit the bell icon so you never miss a new recipe! Equipment in our Vegan Persian Kitchen: Instant Pot - https://amzn.to/445IQbP Magic bullet - https://amzn.to/3QVjwO5 Non-stick pot - https://amzn.to/4iH1V8O Air Fryer - https://amzn.to/4jeIjsC Masher - https://amzn.to/4cwfu8P STAY CONNECTED 🙋🏻‍♀️ 👉 Instagram:   / plant_basedpersian   👉 Pinterest:   / plantbasedpersian   As an Amazon Associate, I earn a small commission from qualifying purchases.