Koshk Bademjan: A Flavorful Eggplant Dish
Koshk Bademjan is a traditional Middle Eastern dish renowned for its delicious blend of flavors and satisfying textures. It features eggplants as the star ingredient, complemented by a variety of spices and herbs that create a savory and aromatic experience. This dish is not only a treat for the taste buds but also a comforting and nutritious option for any meal.
Ingredients
- 2 medium-sized eggplants
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 cups of yogurt
- 1/4 cup of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt, to taste
- Pine nuts or chopped parsley for garnish
Instructions
- Begin by peeling the eggplants and cutting them into cubes. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture.
- Rinse the eggplant cubes under cold water, then pat them dry with a kitchen towel.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they become soft and translucent.
- Add the minced garlic and continue to cook for another minute until fragrant.
- Stir in the eggplant cubes and cook until they are golden brown and tender, approximately 10-15 minutes.
- Sprinkle the ground cumin, ground coriander, and salt over the cooked eggplant, mixing well to combine.
- In a separate bowl, whisk the yogurt until smooth. You may add a bit of water to reach your desired consistency.
- Serve the koshk bademjan by placing the eggplant mixture on a serving plate, drizzling with yogurt, and garnishing with pine nuts or chopped parsley.
