Recipe of Any-night-of-the-week Eggplant Dish (Bademjan Dish)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, eggplant dish (bademjan dish). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Kashke bademjan is that dish for many people. You might have had it at a friend's home, or at a Persian restaurant, or probably at a potluck. Kashke bademjan, occasionally also spelled kashko bademjan, is the name of a Persian eggplant dip. Kashk means yogurt whey, a dairy product made.

Eggplant Dish (Bademjan Dish) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Eggplant Dish (Bademjan Dish) is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook eggplant dish (bademjan dish) using 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Eggplant Dish (Bademjan Dish):

1. Prepare 2 large eggplants, chopped
2. Get 1 yellow bell pepper, cut lengthwise
3. Make ready 2 medium carrots, chopped
4. Make ready 1 larger onion, peeled and chopped
5. Make ready 2 cloves garlic, peeled and grated
6. Make ready Small bunch of cherry tomatoes
7. Make ready 1 tbsp tomato paste
8. Get 1/2 tsp turmeric
9. Make ready 1 tbsp fresh thyme leaves
10. Make ready Greek yogurt
11. Take to taste Salt and pepper
12. Make ready Olive oil

Add sour cream, simmer for fifteen minutes. In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish. A vegan recipe for khoresh bademjan, or Persian eggplant and tomato stew braised with spices and pomegranate molasses.

Instructions to make Eggplant Dish (Bademjan Dish):

1. Dice all vegetables into the pieces. Lay the pieces of eggplant in a colander, sprinkle lightly with salt and set aside for 30 minutes to draw the moisture and bitterness out of the eggplant. It also helps the eggplant stay shapely when is cooking instead of becoming soggy.
2. Before cooking rinse the aubergine under cold water to remove the excess salt and then press the eggplant between kitchen towels.Heat oil in a skillet over medium heat. Place eggplant pieces in hot oil and fry 3-4 minutes until aubergines are nice and golden brown.
3. I love fried aubergines. That’s why I could not resist and made a small bite of fried eggplant and ate it :)
4. In the same skillet, add chopped carrots, bell pepper and onion. Cook and tossing occasionally until vegetables are tender, it will take about 10 minutes. Turn off the heat. Add fried eggplants to the vegetables and mix together.
5. Mix tomato paste with a cup of water, turmeric, salt and pepper. Pour on the fried veggies, add tomatoes and thyme.
6. Cook for 15 minutes. Turn off the heat and let to sit for 10 minutes to develop more flavor. - Serve the dish with a mixture of yogurt with grated garlic sauce.

Drizzle or spoon over the eggplant as garnish. A vegan recipe for khoresh bademjan, or Persian eggplant and tomato stew braised with spices and pomegranate molasses. While khoresh bademjan, or eggplant stew, often includes meat, it's a recipe well suited to vegetarian adaptations. This vegan version makes a delicious main dish served. Khoresh Bademjan recipe, a Persian Eggplant Stew with meltingly soft eggplants in a thick, tomato based sauce with pieces of meat to make it heartier.

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