Recipe

Best Recipe from Nutri-Station

Nutri-Station's Plant Based food

Kashk o Bademjoon (Mashed Aubergine & Vegan Sour Cream)

15 minutes3 People

Choose the best! Firm, smooth, glossy examples, with bright green stalks. A fresh aubergine should feel heavy.

This traditional Persian dish has been altered to suit a fully plant based diet, a full list of alternative products has been displayed to buy from amazon whole food online store.

Ingredients

2 Large Aubergines

2 large onions, peeled, finely chopped

7 garlic cloves, peeled and finely chopped

2 tablespoons dried mint

1 teaspoon liquid saffron

Salt & pepper fro seasoning

1 Pack (300ml) Vegan Sour Cream

Olive oil

Half teaspoon of Turmeric

Method

  1. With a knife make some cuts in the eggplants to let the steam out before putting them in the oven.
  2. Place the eggplants in a 350 degrees Fahrenheit preheated oven. Cook for 30 minutes. Remove from the oven and set aside to cool.
  3. Then remove the skin, squeeze out some of the liquid and bitterness, and chop up the eggplants into small pieces.
  4. In a skillet heat oil and saute onions until they become golden brown, add turmeric and stir. Add the garlic and mint, saute for an additional 5 minutes. Set some of it aside for garnish.
  5. To the skillet add the eggplants, saffron, salt, and pepper. Cook for 15 minutes.
  6. Pour the kashk ( Vegan Sour Cream ) over the eggplants and mix well. Keep the skillet on low heat for about 2-3 minutes for the aroma to come together and for the mixture to blend well.
  7. Adjust the seasoning and serve on a platter, pour extra sour cream on the dish if you prefer.
  8. Garnish with fried garlic, onion, and mint mixture that you had set aside.

Serve with warm bread.

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