Kashk-e Bademjan ba Nan (Aubergine and Soured Cream Mash with Walnuts)
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Ingredients
- 3 aubergines
- 150 g soured cream
- 50 g walnuts, roughly chopped
- 4 garlic cloves
- 2 onions, thinly sliced
- 4 tbsp vegetable oil
- 4 flatbreads
Nutrition (per serving)
- Calories
- 546 kcal
- Protein
- 11.3 g
- Carbohydrate
- 46.4 g
- of which sugars
- 12.4 g
- Fat
- 32.6 g
- of which saturates
- 7 g
- Fibre
- 9.6 g
- Salt
- 0.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and slice the aubergines, salt lightly and leave for 15 minutes, then pat dry.
- 2
Fry the aubergine in half the oil over a medium-high heat for 12-15 minutes until very soft and golden, then mash roughly.
- 3
Fry the garlic in the remaining oil for 1 minute, add to the mashed aubergine with the soured cream, and mash again until well combined and creamy.
- 4
Meanwhile fry the sliced onions over a medium heat for 12-15 minutes until deep golden and crisp.
- 5
Taste the aubergine mash and season with salt and pepper.
- 6
Spoon onto plates, top with the crispy onions and walnuts, and serve with warmed flatbread for scooping.
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