Product Description
A Persian night out wont be complete without Kashk Bademjan (or Bademjoon!), the ultimate dip for traditional lavash flatbread.
The raw Eggplant becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as “degorging”), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment.
Eggplant is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes like Kashko 0 Bademjoon, but salting reduces the amount of oil absorbed. Eggplant, due to its texture and bulk, can be used as a meat substitute in vegan and vegetarian cuisine.
Kashk also, is a fermented whey by-product that has a tahini-like consistency and an irresistible flavor all its own.
