Video and written recipe by Sormeh the Gourmet
Smoky, caramelized eggplant skewers meet a tangy kashk-tahini sauce, finished with fresh mint and crunchy walnuts.
Ingredients:
- 2 medium eggplants
- Salted water, for soaking
- 3-4 tbsp olive oil
- 1 tbsp pomegranate molasses
- Wooden skewers
- ¼ cup kashk
- 3 tbsp thick yogurt
- 1½ tbsp tahini
- Fresh mint
- Walnuts
Directions:
- Cut the eggplant into roughly 3 cm cubes and soak in salted water for 20-30 minutes.
- Soak the wooden skewers for 2 hours, then drain and dry the eggplant really well.
- Thread the eggplant onto the skewers, brush generously with oil, and roast at 180°C / 355°F for about 45 minutes, turning halfway through, until completely tender.
- Place the skewers on a hot griddle, brush with pomegranate molasses, and keep turning for a few minutes until glossy and lightly caramelized.
- Mix the tahini, yogurt, and kashk until smooth and creamy. Taste before adding any salt, since the kashk may already be salty.
- Pipe the sauce over the skewers and finish with fresh mint and walnuts.
