Easy Fried Eggplant Bites, Kashk o Bademjan(Persian food) Kashk o Bademjan is a Persian dish, but this recipe is a bite-sized version from my mom's kitchen. It is a vegetarian dish that is enriched by Kashk, a miracle full of iron and protein, more than red meat. It is a perfect choice for vegetarians. My mom created a new version of this dish by adding a little bit of veal to give it a new taste, and everybody loved it.
📕Recipe:
Ingredients:

•2 large Italian eggplants or 3 medium-sized
•1/2 cup extra virgin olive oil or avocado oil + 2 tablespoons for meat
•50-80 grams ground veal or beef (for taste, not more, as eggplant is the main dish)
•2 medium-sized onions
•3 garlic cloves
•1 tablespoon dried ground mint
•1 and 3/4 teaspoons turmeric
•1 cup Kashk + 1/4 cup hot water to thin it ( You can buy from Persian supermarkets)
•A handful of walnuts
•Saffron for garnish
Cooking Process:

1. Slice the eggplants vertically about 2 cm thickness, soak them in salted water for half an hour, then remove and dry them with a towel. (You can fry the eggplant in a pan with a lid; when flipping, remove the lid. If preferred, fry them on medium-low heat with the same amount of oil used in the oven method. I personally use this method more because the texture will be softer.). Spray or brush both sides of the eggplants with 5 tablespoons of olive or avocado oil. Leave them in a preheated oven at 400°F for 30 minutes. Take them out, flip them, add another spray or brush of 2 tablespoons of olive oil, and return them to the oven for an additional 15 minutes.
2. Dice one onion and sauté it with 1 tablespoon of olive oil. Add meat, ensuring no lumps remain. Then add 1/2 teaspoon turmeric, salt, and black pepper, if you preferred you can add 1/2 tsp tomato paste to the ingredients too. Sauté until cooked, add 2 tablespoons of water to cook further.
Slice the other onion lengthwise and sauté it without oil until the water evaporates. Add 1/4 cup of olive oil to the pan and sauté on low heat, stirring occasionally, until caramelized. Remove them from the oil and set aside for garnish. It taste amazing!
Add chopped garlic into the oil and sauté on low heat (garlic burns quickly). Add turmeric; when garlic color turns golden, add ground mint, and remove from heat immediately to prevent burning.
Instructions:

Add hot water to the Kashk and warm it up. If you prefer a thinner consistency, add more water.
Arrange eggplant slices in a heat-resistant serving container in rows as demonstrated in the video. Layer them with meat, chopped walnuts, Kashk, garlic mint, caramelized onion. Top it with 3/4 cup of Kashk (keep some ingredients aside for topping after warming up).
Leave the container in the oven at 300°F for 5 minutes.
Pull it out of the oven and add the remaining ingredients, along with saffron dissolved in ice (optional).
Serve with bread and enjoy your flavorful dish! This dish is not suppose to be served too hot.

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