Eggplant-Walnut Dip (Kashke Bademjan)
If you can’t find Aleppo pepper, substitute a pinch of cayenne.
The consistency of the dip is best after being refrigerated for at least 12 hours, but its flavor is fullest at room temperature, so allow it to stand on the counter for about 1 hour before stirring in the herbs and adding the garnishes. Serve the dip with warmed pita bread or seeded crackers.
Don’t use eggplants that weigh more than 1 pound each; they tend to have more seeds and can be bitter. Choose eggplants with taut, glossy skin and no bruises or brown spots.
1 large yellow onion, peeled and cut into 8 wedges
7 tablespoons extra-virgin olive oil, divided, plus extra to serve
Kosher salt and ground black pepper
2 1-pound eggplants, peeled and cut into 1-inch-thick rounds
¾ cup walnuts, toasted and chopped, divided
½ cup whole milk yogurt
1 tablespoon pomegranate molasses
1 teaspoon Aleppo pepper (optional)
¼ cup finely chopped fresh flat-leaf parsley leaves
¼ cup plus 2 tablespoons finely chopped fresh mint, divided
Pomegranate seeds, to garnish
Heat the broiler to high with a rack 6 inches from the element. Line a rimmed baking sheet with foil.
In a large bowl, toss the onion with 2 tablespoons of the oil and 1 teaspoon salt. Arrange the onion wedges in a single layer on one corner of the prepared baking sheet. Place the eggplant rounds in a single layer on the same baking sheet and brush both sides with the remaining 5 tablespoons olive oil. In a small bowl, combine 2 teaspoons salt and 1 teaspoon black pepper, then use to season both sides of the eggplant.
Broil until the eggplant is well browned, about 10 to 15 minutes. Flip each round (but not the onions), then broil until the second sides are well browned, another 10 to 15 minutes. Remove from the oven and let cool slightly. Finely chop half of the eggplant and transfer to a medium bowl; set aside.
In a food processor, process ½ cup of the walnuts until they turn into a paste that clings to the sides of the bowl, about 15 seconds. Scrape down the bowl and add the yogurt, pomegranate molasses, Aleppo pepper (if using), and ½ teaspoon salt. Process until combined, about 1 minute, scraping the bowl as needed. Add the whole eggplant rounds and the onion and process until smooth, about 15 seconds. Transfer to the bowl with the chopped eggplant and stir. Cover and refrigerate for at least 12 hours or up to 3 days.
About 1 hour before serving, remove the dip from the refrigerator and let come to room temperature. Stir in the parsley and ¼ cup of the mint, then taste and season with salt and black pepper. Transfer to a serving bowl. Drizzle with olive oil and sprinkle with the remaining 2 tablespoons mint, remaining ¼ cup walnuts, and the pomegranate seeds.
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