Kashke Bademjan ~ Persian Style Roasted Eggplant Dip
yield: 4
total time: 45 minutes
Ingredients
- 1/4 cup extra-virgin olive oil or less
- 2 eggplants large, roasted & mashed
- 1 onion large, sliced thin
- 3 cloves garlic minced
- 2 tablespoons mint leaves dried
- 1 tablespoon kashk
- 2 tablespoons hot water
- 1/2 teaspoon saffron threads
- 1/2 teaspoon lemon juice freshly squeezed
- pepper
- salt
- onions optional
- chopped walnuts optional
- mint optional
Nutrition
- Calories : 260 calories
- Carbohydrate : 24 grams
- Fat : 18 grams
- Fiber : 11 grams
- Protein : 5 grams
- SaturatedFat : 2.5 grams
- Sodium : 210 milligrams
- Sugar : 10 grams
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