Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 4.9 (65)
Kashke Bademjan (Persian Eggplant Dip)
NUTRITION · PER SERVING55M COOK
CAL 21%·PRO 20%
CARBS 21G20% OF CAL
8G FIBER11G SUGAR2G OTHER
FAT 34G75% OF CAL
7G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Persian eggplant dip with caramelized onions, turmeric, and walnuts, topped with kashk. Savory, slightly sweet, and aromatic, it's an excellent vegetarian appetizer.
startermiddle easterndairy freegluten freeveganvegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tbsp Olive Oil
- 2 Globe eggplants (See Notes)
- 1 large Onion (Sliced )
- 4 cloves Garlic (Minced)
- 1 tbsp Dried Mint
- 1/2 tsp Turmeric
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/3 cup Water
- 3/4 cup Kashk (also known as Jameed )
- 2 tbsp Olive oil
- 2 tbsp Dried Mint
- 2 tbsp kashk
- 1/3 cup walnuts
At a glance
PER SERVING · TIME 55M
CAL 21%·PRO 20%
CARBS 21G20% OF CAL
8G FIBER11G SUGAR2G OTHER
FAT 34G75% OF CAL
7G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 675mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 718mg
- Calcium
- 243mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 675MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.