KASHK-BADEMJAN
Delicious, creamy and super healthy dip. Great for a quick appetizer.
10 minutes​
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​
45 minutes
Serving Size:
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Level:
4
Nutritional Facts (Per Serving)
Calories
​
Protein
​
​
Fat
​
​
Carbohydrates
69
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2 g
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0 g
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16 g
Gluten Free
Paleo Friendly
Nut Free
Coconut Free
Vegan
Dairy Free
What do I need?
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Eggplant
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Garlic
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Onion
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Tomato
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Dried Parsley
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Thyme
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Fennel Seeds
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Salt
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Pepper
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Cinnamon Powder
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Chilli Powder
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Avocado Oil
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1 medium
6 cloves
1/2 onion
4 medium
1 tsp
1 tsp
1/2 tsp
1 tsp
1 tsp
1/2 tsp
1 tsp
2 tbsp
From where do I get the ingredients?
How do I pick the right ingredients?
I don't understand the measurements!
Show me your TIPS.
How do I make it?
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Preheat the oven at 425F
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Slice the eggplant into thin slices and coat it with 1 tbsp avocado oil
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Bake till eggplant is well cooked, takes about 30 mins
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In the meantime take a pan and add 1 tbsp of avocado oil and sautée whole garlic cloves
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Roughly chop the onions and tomatoes
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Once the garlic has turned golden add the onion and sautee till it turns golden brown
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Now add tomatoes and cook well till tomato becomes mushy and loses all of its water, about 15 mins.
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Add parsley, thyme, fennel seeds, salt, pepper, red chili, and cinnamon to the pan. Mix well and cook for another 5 mins
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By now the eggplant would be ready. Roughly chop the eggplant and add to the pan. Mix well. Turn the flame off and let it cool down completely
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Take a blender and blend the contents of the pan from step 9. Blend on high for 2 mins
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Serve your dip with garlic bread (See Recipe) and Love.