Kashk E-Bademjan (Eggplant Fried Onion Dip) and Mediterranean Couscous

[bubblebubba]

Ever sit down at a restaurant, order, watch your meal come out piping hot with your beady eyes, and then get hit with the sudden realization that you're just have to try making this the moment you get home?



Yeah, that was an unfairly leading question. I don't know about you, but it doesn't happen to me all that often--I like my restaurants spaces for what they are, and then I like my kitchen space for what it cranks out. But this time, privacy didn't cut it. Ever try Kashk E-Bademjan? It's a Persian eggplant fried onion dip, and yes, I've stolen it.

It's chunky, it's creamy, it's savory with a pinch of sweet, it's warm, and it's probably the best appetizer known to some populace beyond your comprehension.

Here's the good part though:

You're going to steal it, too.

Do it. It takes about 15 minutes to prepare, and will probably be the best thing you've ever done for your potlucks.

Oh, and why not--I'll throw in some couscous, too. For more photos and some good fun, pop on over!




Mediterranean Couscous (Vegan-Friendly)Ingredients:

• 1 cup dried whole wheat couscous
• 1 1/4 cup vegetable broth
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine or apple cider vinegar (any mild or fruity vinegar variety will work well)
• 1 pinch ground cumin
• 1/2 large cucumber, diced
• 2 Roma tomatoes, diced
• 1/4 cup raisins
• 1/4 cup cashews or peanuts (optional)
• 1/4 cup feta cheese (optional)
• Salt and pepper, to taste

Directions:

1. Bring broth to a boil. Stir in couscous, then cover with lid and allow to steam for 5 minutes. In the meantime, in a large bowl, combine oil, lemon juice, vinegar, and cumin. Add cucumber and tomatoes, and toss until completely coated.
2. Fluff finished couscous with a fork, then add to the liquid mixture. Add raisins, nuts, and cheese as desired, then toss all ingredients together. Add salt and pepper to taste. Refrigerate if not serving immediately.

Kashk E-Bademjan (Eggplant Fried Onion Dip)*

Ingredients:

• 1 large Japanese eggplant, diced into small chunks
• 2 small onions, thinly sliced
• Vegetable oil, for frying
• 2 tablespoons soy yogurt (see note)
• Salt and pepper, to taste

Directions:

1. In a large frying pan, heat up oil and start frying onions. When they begin to brown, add eggplant and continue frying until eggplant is completely tender, and onions are caramelized. Set aside to cool briefly.
2. Set aside some of the fried onion (for garnishing); place the rest of the mixture, as well as the soy yogurt, into a food processor. Pulse until the eggplant and onion is still chunky but relatively paste-like. Add salt and pepper to taste. Scoop out from food processor and garnish with reserved onions, as well as a drizzle of yogurt. Serve warm and enjoy!

*Note: This appetizer traditionally contains whey, the liquid byproduct of yogurt. Since my friend is allergic to dairy, I substituted a small amount of soy yogurt for the whey.