FREE domestic ground shipping for eligible grocery orders of 60.00 (excluding ready-to-eat meals) and above!
**Orders containing refrigerated items are shipped weekly on Mondays, Tuesdays and Wednesdays only.**
Our free domestic ground shipping is handled by UPS. We do not guarantee any delivery times for ground shipping. Isolated delayed deliveries are possible.
Kindly Consider Overnight or Second Day shipping methods if you need to have a guaranteed delivery time frame.
Eggplant and Kashk Casserole (Kashk-o Bademjan)
Ingredients
- 8 Chinese or Japanese eggplants
- 1 cup oil
- 3 large onions, peeled and thinly sliced
- 6 cloves garlic, peeled and thinly sliced
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon turmeric
- 3 tablespoons dried mint flakes
- 1/2 teaspoon grape molasses or sugar
- 1/2 cup liquid kashk diluted with 1/2 cup water
- 1/4 teaspoon ground saffron threads diluted in 1 tablespoon hot water
- 1/4 cup toasted walnuts, chopped*
- 1/4 cup chopped dates
- 1/4 cup fresh mint leaves
Method
- 1. Rinse the eggplant and pat dry. Peel and cut into 4x2-inch lengths and place on paper towels on the counter. Blot dry (there should be no water on the eggplants).
- 2. Heat up 1/4 cup oil in a wide skillet over medium heat until very hot. Sauté the eggplants in a batches on all sides until golden brown. Add more oil if necessary. Remove the eggplants using a slotted spoon and set aside on towels (to absorb the oil).
- 3. Add the remaining oil to the skillet and reheat over medium heat until very hot. Sauté the onion and garlic until golden brown. Add the salt, pepper, turmeric, mint flakes, and grape molasses, and sauté for 20 seconds. Gently return the eggplant to the skillet and add 1/2 cup water. Cover and cook over low heat for about 15 minutes until the eggplants are tender.
- 4. Meanwhile, preheat the oven at 350°F (180°C). Gently transfer the eggplant mixture from the skillet to a medium sized baking dish. Drizzle the diluted kashk and the saffron water on top, and bake uncovered for 15 minutes.
- 5. Keep the eggplant mixture warm until ready to serve. Just before serving garnish with walnuts, dates, and fresh mint leaves.
- Beet and Kashk Casserole Replace the eggplants with 8 small beets (Peeled and sliced). Proceed to step 2.
- Note: To toast walnuts: Place rack in the center and preheat to 350°F (180°C). Spread the walnuts in a rimmed baking sheet and bake for 10 minutes. Beware, walnuts burn easily. **This recipe is taken from renown Persian chef, Najmieh Batmanglij's "New Food of Life". Available for sale on our site**