Kashke Bademjan recipe
Kashke Bademjan is one of the simple and delicious Iranian foods that is prepared with various methods and ingredients today. This authentic and old Iranian food can be easily prepared at home with readily available ingredients such as eggplant, curd, garlic and onion, and eaten with bread and vegetables.
- Salt as needed
- Half a teaspoon of black pepper
- Dry mint
- Ground walnuts
The first step: preparing the eggplants
To prepare a delicious Kashke Bademjan, first, peel the eggplants and divide them in half, and to prevent your Kashke Bademjan from becoming bitter, place them in salt water for half an hour.
The second step: frying the eggplant
Take out the eggplants that you put in the salt water and rinse them and let them drain, then pour some oil in a pan and fry the eggplants, but make sure that your eggplants are not fried too much.
The third step: frying the onions
At this stage, peel the onion and fry it in a pan with a small amount of oil after chopping it into small pieces. Make sure that your onion does not burn and that the onions are cooked over medium heat.
The fourth step: adding spices
To increase the taste and smell of the spices, after frying the onion, add the turmeric and black pepper to the onions and fry a little until the onions absorb the taste of the spices. You can also grate or chop the garlic and fry it with the onion, or you can add the garlic to the Kashke Bademjan without frying, this is completely up to you.
The fifth step: Preparation of hot mint
At this stage, take out the hot garlic and hot onion from the pan and put them aside, then add the mint to the pan with a little oil and roast for 30 seconds until the color of the mint becomes dark a bit. Roasting mint for more than 30 seconds will make it bitter.
The sixth step: crushing the eggplants
Put the fried eggplants in a pan and crush them with a fork and add hot onion, hot garlic, hot mint and ground walnuts and stir several times until all the ingredients are well mixed.
The seventh step: cooking
Place the pan containing the eggplant on very low heat and put the lid on the pan until the eggplant is well-cooked.
The eighth step: Add curd
At this stage, add curd and mix. After adding the curd and stirring it, check the taste of the Kashke Bademjan so that the salt and spices are as needed. Then put the lid on the pan so that the Kashke Bademjan stays on the heat for another 15 minutes and cook.
The final step: serve Kashke Bademjan
After this time, pour the Kashke Bademjan into the desired dish, then decorate with hot mint, hot onion, curd and walnuts as you like. To decorate the Kashke Bademjan, you can even fry some ground meat with onion and tomato paste and pour it on the Kashke Bademjan.
The benefits of Kashke Bademjan
Kashke Bademjan contains a variety of vitamins A, C, E, and group B vitamins such as B1, B2, B3, B6, omega 3 fatty acids, calcium, phosphorus, protein, carbohydrate, fiber, sodium, potassium, iron, magnesium, manganese, sulfur, copper and zinc. Due to the presence of calcium, phosphorus, magnesium and many nutrients, this food strengthens bones and teeth and prevents osteoporosis in people.
Due to the presence of iron and copper, this food plays an effective role in eliminating anemia and makes the brain function better. Kashke Bademjan has antioxidant properties due to the presence of vitamins A, C and E
Kashke Bademjan strengthens the body’s immune system and protects the body against various diseases, especially types of cancer. Due to the presence of vitamins A, C, E, group B vitamins and zinc, this food has a significant effect on strengthening and growing hair, and freshness and softness of the skin. Kashke Bademjan has antibiotic properties, so it eliminates body infections.
Folate and folic acid in eggplant help the healthy development of the fetus and prevent birth defects and neural tube defects in the fetus and are necessary for the development of the fetus’s brain.
Consuming eggplant is useful for treating pregnancy constipation. The folate in eggplant prevents neural tube defects in the fetus. Due to the high folic acid in eggplant, it is necessary for the growth of the fetus and the strengthening of the mother. The fiber in eggplant reduces pregnancy constipation.
Vitamins and minerals in eggplant are useful for strengthening the body of women during pregnancy and breastfeeding. Folate is an essential component of any diet and is especially beneficial for pregnant women. Folic acid (folate) directly protects babies against neural tube defects that can manifest in different ways. Therefore, it is always recommended that pregnant women increase their folic acid intake to protect the fetus that is growing inside their uterus. Eggplant is a rich source of folic acid, so it can be a delicious and useful food to add to your diet during pregnancy.
Eggplant is a great food for preventing diabetes because of its high amounts of fiber and low amounts of soluble carbohydrates. The properties of eggplant make it act as a regulator of glucose and insulin activities in the body. When insulin levels are stable and the body does not experience rapid blood sugar spikes, the potentially dangerous complications of diabetes can be avoided.