Smoky Eggplant Muttabal with Kashk (Muttabal Ba Badenjan)
"Indulge in a masterclass of umami with this velvet-smooth fusion of deep-charred eggplant and ancient fermented Persian whey."
Instructions
Preheat the oven to 200°C (400°F). Wash the eggplants thoroughly and place them whole on a baking tray.
Roast for about 90 minutes, turning once or twice, until the eggplants are completely soft and collapsed. The skins should be deeply wrinkled, which ensures a smoky, concentrated flavor.
Remove from the oven and allow to cool slightly. Peel away and discard the skins, then transfer the soft flesh to a mixing bowl.
Mash the eggplant thoroughly using a fork or pestle until smooth and creamy.
Add the kashk, tahini, lemon juice, garlic powder, and olive oil. Mix well until fully combined and silky in texture.
Spoon the muttabal into a serving dish, smooth the surface, and drizzle lightly with olive oil before serving.