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Roasted eggplant, onion & garlic topped with whey and fried mint
Kashk Bademjan is a delicious traditional Persian eggplant dish. Bademjan is Farsi for eggplant. The dish is made with Kashk or fermented whey but in this simplified and healthy version, I substitute Greek yogurt for this item (maybe I should rename the dish Yogurt Bademjan?).
In modern Iran, kashk is a thick whitish liquid similar to whey (a dairy product) similar to sour cream, used in traditional Persian/Iranian cooking. It is available as a liquid or in a dried form, which needs to be soaked and softened before it can be used in cooking. Kashk was traditionally produced from the leftovers of cheese-making (more specifically, the milk used to make it).
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