PERSIAN COOKING - KASHKE BADEMJAN RECIPE! VEGETARIAN EGGPLANT DIP

KASHKE BADEMJAN (pronounced Cash-kay Bad-em-jan) is a traditional Persian eggplant dip that accompanies meals and is always a favorite amongst my guest. Bademjan literally translates into eggplant in Farsi while Kashka refers to a type of middle eastern dairy. Usually served a little warm or room temperature, this Persian eggplant dip or side dish should always be accompanied by toasted pita or flatbread wedges. I recently made kashke bademjan for a dinner party I had at my sister’s house in Los Angeles and as you can guess, it was a total crowd pleaser. If you are a Vegetarian, love Persian food, or are just a big fan of eggplants then I highly recommend you try this kashke bademjan recipe!

KASHEK BADEMJAN can also easily be made GLUTEN FREE if you serve it on a gluten free pita equivalent or vegan if you do not add the yogurt.

For my dinner party, I made a serving of this for about 6 people. This recipe yields enough for each person to have a really nice size dollop! 

PS Don’t forget to watch the video at the bottom if you need extra help!

INGREDIENTS:

6 Chinese Eggplants or Italian Eggplant - cut lengthwise into 1/4 inch strips (if you can’t find Italian or Chinese eggplant you can use regular eggplant too)
1 Cup of Vegetable Oil - divided in 4TBSP portions
4-5 cloves of Garlic minced
1.5 Large White or Sweet Onion chopped
2/3 Cup of Water
1 TSP Salt
1 TSP Pepper
1/2 TSP Cayenne Pepper
1/2 Cup of Walnuts - chopped (I bought them already chopped at the store to avoid needing a food processor)
1 TBSP dried Mint leaves
1 Cup of Plain Greek Yogurt (optional)
Pita Bread

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DIRECTIONS:

Start off by adding about 4 TBSP of oil to your skillet. Heat up the oil at medium heat and then add a single layer of eggplant. Cover and let cook for about 6 minutes. Keep an eye on the eggplant so that they don't burn. Once they are browned flip to the other side and let cook for an additional 3-4 minutes or until they are brown as well. Remove cooked eggplant from skillet and onto a side dish. REPEAT until this step until all the eggplant is fried.

In the meantime get another skillet and add about 3 TBSP of oil to it. Let it heat up at medium heat for a minute and once the oil is hot add the chopped onions. Let the onion cook it they become a nice golden (caramelized) colour. This may take several minutes but stir often so they do not burn.

Once all the eggplant is finished and removed from the first skillet add the spices and the garlic to the skillet. Let the garlic cook for a minute making sure to stir it around and coat the bottom of the skillet. Also make sure that the temperature is still on medium so you do not burn the garlic. After a minute add back in the eggplant and mix together. Once mixed add in the water and cover. Let this simmer for about 15-20 minutes or until the eggplant becomes soft and the water evaporates. You may notice that there is a lot of oil that has seeped out the of eggplant, you can drain a spoonful or two out.

In the other skillet the onions should start to look nice and golden. Once the onion is ready remove it from the heat and add in the dried mint. Make sure to crush the dried mint with your hands as you add it in to release/activate the mint smell. Mix in the mint with the onions. *I would remove 2-3 TBSP of this to use as a garnish later.

If you didn’t buy walnuts already chopped, add you walnuts to your food processor and chop them till they are fine but still crunchy (do not over do it otherwise they will become a paste or nut butter)

When the eggplant is nice and tender remove it from the heat and add in the onion, mint and walnuts and stir. 

If you are Vegan you are finished.

If you want to continue with the dairy stir in the Greek yogurt until it is fully blended.

Transfer the mashed eggplant to a serving bowl, add the onion garnish you set aside earlier and serve at room temperature with toasted pita or flat bread.

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Thanks for joining me today! I hope you enjoyed this Kashke Bademjan recipe as much as I do. If you have any questions or comments about this persian eggplant dip recipe, please feel free to leave them in the comments below and I will try and answer them as soon as I can!

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ELOTE - MEXICAN STREET CORN

Elote or Mexican street corn is one of my favorite appetizers!! Whenever I go out for tacos I always have to order the Mexican street corn otherwise the dining experience isn't complete! The thing you might not realize is that it is so simple to make and you can do it so easily right at home. I made mine on the bbq this past week which I think was even better than boiling it because when you boil it you dilute the sugars in the kernels whereas if you bbq it, they get sealed in and the corn tastes extra sweet! Give it a go, you’ll be surprised just how delicious and easy it is to make.

INGREDIENTS:

Sweet Corn - Two per person is my usual estimate
Butchers Twine
2 TBSP of Vegetable Oil
Cream Fresh
Chipotle Chilli Seasoning Spice
Feta Cheese, Cotija Cheese or Queso Fresco
Lime Wedges - optional

DIRECTIONS:

Peel back the husk of corn and tie back with a piece of butchers twine

Coat corn in a light layer of oil and place on the bbq, turning frequently so that it becomes only slightly charred

When the corn is ready, drizzle with creme fresh, sprinkle with chipotle seasoning and garnish with cheese.

Serve warm with a slice of lime.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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FRIED EGGPLANT AND CHICKPEA MASALA - VEGAN, VEGETARIAN, SOY AND GLUTEN FREE

I have made this plant-based, Indian-inspired eggplant masala ( similar to brinjal masala) dish twice now and both times there have been no leftovers. Friends and family just can’t get enough of this curried eggplant recipe. Although frying the eggplant at the beginning does tack on quite a bit of time, once you get the hang of it this isn't that complicated of a dish. Best of all, it’s totally worth the effort in learning a new Indian eggplant recipe and is so healthy for you. If you are looking for an easy vegetarian, plant-based recipe to try, I highly recommend giving this curry eggplant dish a shot!

Enjoy!

INGREDIENTS:

- Serves 4 People with No Leftovers!

2lbs Eggplant (Italian)
Olive oil
Sea Salt
1 large White Onion (halved and diced)
2 Garlic Cloves (minced)
1.5 teaspoons garam masala
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon cayenne
2 Cups Tomato (diced)
1 15oz can of Chickpeas (drained and washed)

- Optional Base -

Basmati Rice

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DIRECTIONS:

Cut the eggplant into 1/4 inch pucks and salt on both sides.

Lightly cover a frying pan in olive oil and fry the eggplant pucks (medium heat) until they are soft and until both sides are browned. The eggplant will suck up the oil like no other and it will be tempting to add more olive oil but as the eggplant softens it will also release a bit of the oil back into the pan so don't overdo it. This step will take the longest time so you can prepare everything else as you do this. Once the eggplant is fried remove it from the frying pan and place it on a baking sheet.

Next, add some oil to the pan and fry up the onions.

When they become soft and golden (about 10 minutes) add the garlic and cook for another 4-5 minutes.

Next, add in your spices and mix it all up for a minute or two. CAN YOU SMELL THE GOODNESS??

Finally add the tomato, the chickpeas, and about 2 tablespoons of water. Turn the heat up a little to medium-hot, partly cover, and let simmer for 15 minutes.

If you are going to make basmati rice, start making it now so that both will be ready at the same time.

After 15 minutes I usually add a pinch more of garam masala, paprika, and cayenne (if you like it spicy) and mix it in.

After another five minutes, I add in the eggplant that we previously fried up and let that continue to cook for an additional 10 minutes. The eggplant should breakdown and really thicken up the dish.

Remove from heat and serve on a bed of basmati rice!

Enjoy!

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If you like this curry eggplant masala recipe or have any comments/questions, feel free to leave them in the comment section below!

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CHORIZO SEAFOOD PAELLA

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This time last year I was on my way to Barcelona! Last weekend, in memory of one of my top 5 favorite trip I decided to practice my paella skills. For this paella I went with a traditional chorizo sausage and seafood mix. Things to note: I am a huge fan of saffron as I was heavy on my pinch but you do you. Also the shrimp marinade is on the spicy side so if you are not that into spice go easy on the pepper flakes.   If you are planning to make dinner for a large group paella is great! This one was devour in 15 minutes flat! Enjoy!

VIDEO POSTED BELOW

INGREDIENTS

Marinate Shrimp:
1 lbs of shrimp (peeled and cleaned)
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of red pepper flakes
1 teaspoon of garlic powder
1/2 teaspoon of ground coriander

4 Cups of Vegetable Stock
Pinch of salt to taste
Large pinch of saffron (ground)
3 tablespoons of oil
1 Spanish onion (diced)
3 cloves of garlic (grated)
1 cup of wine (split in two)
2 Cups of Paella Rice
1 tablespoon of olive oil
2 Chorizo sausages cut up
1/2 lbs of Mussels
1/4 cup of green peas (steamed)
1/2 lbs of Clams1/4 Cup chopped Italian Parsley

DIRECTIONS:

Clean and peel your shrimp, add oil and spices for marinade and set aside in the fridge. 

In a small pot heat up your vegetable stock and add a pinch of salt to taste (this is the only salt I added to the entire dish) Once boiling add in your ground saffron and let steep until you are ready to use it.

Steam peas and set aside.

In a large paella skillet (or any large flat skillet) add in your oil and fry your diced onion until they become translucent. Make sure they dont burn. Add in your garlic and coat them in the oil. Let them cook for a minute or two before you add in your rice and coat the rice in oil.

When ready mix in half your wine, let that evaporate before adding in all your vegetable stock. Cover and let simmer for 20 minutes.

In a smaller deep skillet add in olive oil to coat the bottom before frying up your chopped chorizo. when they are almost done cooking add in your shrimp and cook until nice and pink.

Remove shrimp and chorizo and add to rice. Leave the greasy bottom and throw in your mussels and clams. Add the remainder of the wine and cover. Let the mussels and clams steam open and the alcohol to evaporate before transferring on top of your paella.

Add your steamed peas and garnish with parsley before you are ready to serve.

ENJOY!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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VEGAN TOFU FRIED RICE

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This fried rice recipe has got some POWER! I love a little spice in my food so you know I'm gonna turn it up with this dish but if that's not for you go easy on the garlic chili sauce. I love me some Asian fried rice!!! If you are vegan this tofu dish is perfect for you and if you are not... well dont stop there! I've been known to add some shrimp to this baby or even chicken but you can remix this however you want - just make it your own. Enjoy

VIDEO POSTED BELOW

INGREDIENT:

3/4 Cup of Tofu (diced)
1 Cup of Brown Rice
3-4 TBSP of Soya Sauce or Tamari
2 TBSP of Brown Sugar
1 TBSP of Peanut Butter
1-2 TBSP of Garlic Chili Sauce
1 TSP of Sesame Seed Oil (optional)
4 Cloves of Garlic (Crushed or minced - 1 for Sauce 3 For veggies)
Veggies (Corn, Celery, Peas and Carrots)

DIRECTIONS:

Preheat the oven at 400 degrees.

Place diced tofu on a baking tray covered in parchment (wax) paper. Place in the over for 30 minutes or until lightly browned.

Next get your rice cooking (I usually do two parts water to one part rice)

Time to compose the sauce, add the soya sauce, brown sugar, peanut butter, sesame seed oil, garlic and garlic chili sauce to a bowl and mix!

Once the tofu is ready throw it in the sauce and let it marinate for 5 minutes and soak up all that goodness. 

After five minutes you want to throw it in a pan on medium heat and let that cook up for 5 minutes. DO NOT throw all the sauce in with the tofu, just whatever it is coated in is fine - keep sauce for the veggies and rice.

Remove tofu from pan once cooked and throw in a little more sauce along with the veggies. You want them to soften so you may want to cover the pan to speed up that process and keep moisture in - stir every couple minutes.

Once the veggies are soft add the tofu back in along with some cooked rice and the remainder of the sauce. Mix it all together before serving.

*If you are adding an alternative protein (i.e. chicken or shrimp) you can make extra sauce and marinate it in that prior to cooking it separately and then adding it in at the end.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!