persian

Kashk and Caramelized Onion Eggplant Bowl

Name: Kashk and Caramelized Onion Eggplant Bowl
Yield: 1 serving
Cuisine: persian
Ingredients: 331 g eggplant, cubed; 132 g yellow onion, sliced; 26 g olive oil; 132 g kashk (or strained plain yogurt); 28 g walnuts, crushed; 7 g garlic, minced; 2 g dried mint; 2 g ground turmeric; 3 g salt; 0.77 g black pepper; 33 g water

This simmered dish pairs eggplant, cubed with yellow onion, sliced, kashk and walnuts, crushed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian High satiety Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

15 g Protein

46 g Carbohydrates

48 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

331g eggplant, cubed 83 kcal
132g yellow onion, sliced 53 kcal
26g olive oil 230 kcal
132g kashk (or strained plain yogurt) 81 kcal
28g walnuts, crushed 183 kcal
7g garlic, minced 10 kcal
2g dried mint 1 kcal
2g ground turmeric 6 kcal
3g salt 0 kcal
1g black pepper 2 kcal
33g water 0 kcal

Cooking instructions

yellow onionolive oilsalt
Heat half the olive oil in a skillet over medium heat. Add sliced onion and cook 10-12 minutes, stirring, until deeply golden; season with a pinch of salt.
eggplantolive oil
Add the remaining olive oil and eggplant cubes to the skillet. Cook 12-15 minutes, stirring, until eggplant is very soft and browned in spots.
garlicdried mintground turmeric
Stir in garlic, turmeric, and dried mint; cook 30 seconds until fragrant.
walnutswater
Add crushed walnuts and 2-3 tablespoons water to loosen. Simmer 2 minutes so flavors combine.
kashk (or strained plain yogurt)saltblack pepper
Remove from heat and swirl in the kashk. Taste and adjust salt and pepper.
dried mint
Serve warm with extra dried mint sprinkled on top (optional, not additional).