* Preheat oven to 400 F. Line a baking sheet with aluminum foil. * On the prepared baking sheet, toss the eggplant with 1/4 cup of the olive oil and a pinch of salt to coast, then turn the halves cut-side down. Roast for 30 to 35 minutes, until tender. Let the eggplant halves cool slightly, then using a spoon scoop out the flesh into a food processor and discard the skins. * While the eggplant roasts, in a large skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the onions and garlic and cook, stirring often, until softened and caramelized, 25-30 minutes. Stir in the tomato paste and cook, stirring continuously, until incorporated and caramelized to the colour of rust, about 5 minutes. Add the cumin, turmeric, and cayenne and cook, stirring until fragrant, about 2 more minutes. * Transfer the onion mixture to the food processor with the eggplant and pulse until well incorporated, keeping the mixture chunky. Taste and adjust seasoning with salt. * Transfer the dip to a bowl and top with yogurt, swirling with a spoon. Garnish with chopped walnuts and fresh mint. Serve with toasted pita.
1 Comment
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/kashke-bademjan-persian-eggplant-dip-recipe/).
### Ingredients
* 2 lb Eggplant halved lengthwise
* 1/2 cup Olive Oil
* Kosher Salt
* 2 Spanish Onions finely chopped
* 2 Garlic Cloves minced
* 6 oz Tomato Paste
* 1 tsp Ground Cumin
* 1 tsp Ground Turmeric
* 1/4 tsp Cayenne Pepper
* 1/2 cup Greek Yogurt
* 1 tbsp Walnuts chopped
* 1 tbsp Fresh Mint chopped
* Toasted Pita for serving
### Instructions
* Preheat oven to 400 F. Line a baking sheet with aluminum foil.
* On the prepared baking sheet, toss the eggplant with 1/4 cup of the olive oil and a pinch of salt to coast, then turn the halves cut-side down. Roast for 30 to 35 minutes, until tender. Let the eggplant halves cool slightly, then using a spoon scoop out the flesh into a food processor and discard the skins.
* While the eggplant roasts, in a large skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the onions and garlic and cook, stirring often, until softened and caramelized, 25-30 minutes. Stir in the tomato paste and cook, stirring continuously, until incorporated and caramelized to the colour of rust, about 5 minutes. Add the cumin, turmeric, and cayenne and cook, stirring until fragrant, about 2 more minutes.
* Transfer the onion mixture to the food processor with the eggplant and pulse until well incorporated, keeping the mixture chunky. Taste and adjust seasoning with salt.
* Transfer the dip to a bowl and top with yogurt, swirling with a spoon. Garnish with chopped walnuts and fresh mint. Serve with toasted pita.