Kashke Bademjan is a traditional Persian eggplant dip that combines smoky roasted eggplant with caramelized onions, garlic, and kashk—a fermented dairy product similar to whey or yogurt. This rich and savory dish is typically served warm and garnished with aromatic fried mint, crispy onions, and sometimes walnuts. It’s a celebrated part of Iranian cuisine, enjoyed as an appetizer or light meal with flatbread.

Why You’ll Love This Recipe

Kashke Bademjan is both comforting and complex in flavor. The creamy texture of roasted eggplant pairs beautifully with the tanginess of kashk and the sweetness of caramelized onions. The fried mint adds a fragrant, earthy note that elevates the dish. It’s also naturally vegetarian, gluten-free when served with appropriate bread, and easily adaptable for different dietary needs.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 large eggplants
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 cup kashk (or substitute with Greek yogurt + a pinch of salt)
• 1 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 cup chopped walnuts (optional)
• 2 tablespoons dried mint
• 1/4 cup vegetable oil (plus more for frying)
• 2 tablespoons crispy fried onions (for garnish)
• Flatbread or lavash for serving

Directions

1. Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and roast them whole on a baking sheet for 45 minutes until soft and collapsed. Let cool, then peel and mash the flesh.
2. In a large skillet, heat 1/4 cup oil over medium heat. Add sliced onions and sauté for about 15 minutes until golden and caramelized. Remove half the onions and set aside for garnish.
3. Add the minced garlic and turmeric to the skillet with the remaining onions. Sauté for 1–2 minutes until fragrant.
4. Stir in the mashed eggplant and cook for 10 minutes, stirring occasionally.
5. Add salt, black pepper, and walnuts if using. Mix thoroughly and cook for an additional 5 minutes.
6. Stir in the kashk and cook on low heat for 5 more minutes until everything is well combined and heated through.
7. In a small pan, heat 1 tablespoon oil and quickly fry the dried mint for 20–30 seconds. Be careful not to burn it.
8. Transfer the eggplant mixture to a shallow serving dish. Drizzle with extra kashk, then top with fried onions, mint oil, and walnuts if desired.
9. Serve warm with flatbread or lavash.

Servings and timing

This recipe makes 4 servings as an appetizer or 2 servings as a main. Total preparation and cooking time is approximately 1 hour.

Variations

• No Kashk: Substitute kashk with thick Greek yogurt, sour cream, or a mix of both with a pinch of salt.
• Vegan Option: Replace kashk with unsweetened plant-based yogurt or tahini blended with lemon juice.
• Extra Spices: Add a pinch of cumin or cayenne for additional warmth or heat.
• Chunky Texture: Mash the eggplant coarsely for a more rustic dip.
• Smooth Texture: Use a food processor for a creamier consistency.
• With Pomegranate: Add pomegranate seeds on top for a sweet, tart contrast.
• More Herbs: Garnish with fresh cilantro or parsley for brightness.
• Lemon Zest: Add a bit of lemon zest to the dip for a citrusy lift.
• Garlic Boost: Use roasted garlic instead of raw for a mellower, sweeter flavor.
• Nut-Free: Omit walnuts for an allergy-friendly version.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stove or in a microwave until warm. Add a splash of water or kashk if the dip thickens too much.
• Freezing: Not recommended, as the texture of the eggplant and yogurt-based kashk may change.

FAQs

What is kashk?

Kashk is a fermented dairy product made from yogurt or whey, used in many Persian dishes. It adds tang and umami depth to recipes like Kashke Bademjan.

Can I make Kashke Bademjan without kashk?

Yes, you can substitute with Greek yogurt, sour cream, or a blend of yogurt and tahini with a pinch of salt for a similar taste and texture.

Is Kashke Bademjan served hot or cold?

Traditionally, it is served warm or at room temperature, though it can also be enjoyed cold.

Can I grill the eggplants instead of roasting?

Yes, grilling adds a wonderful smoky flavor. Place whole eggplants directly on the grill and char until soft and collapsed.

What kind of eggplant should I use?

Large globe eggplants work well, but you can also use smaller varieties. Just adjust roasting time accordingly.

What bread goes best with this dip?

Flatbread, lavash, or warm pita bread are perfect for scooping up the dip.

How do I prevent the eggplant from being bitter?

Roasting or grilling eggplants with their skin on usually neutralizes bitterness. If desired, salt the peeled flesh and let it sit for 30 minutes before cooking.

Is this dish gluten-free?

Yes, the dip itself is gluten-free. To keep the entire meal gluten-free, serve it with gluten-free bread or vegetable sticks.

Can I make this ahead of time?

Yes, the dip can be made a day in advance. Store in the fridge and reheat gently before serving.

Is Kashke Bademjan spicy?

Traditionally, it is not spicy, but you can add chili flakes or a bit of cayenne pepper for heat.

Conclusion

Kashke Bademjan is a beautifully balanced dip that embodies the rich flavors and hospitality of Persian cuisine. With its smoky roasted eggplant, creamy tangy base, and aromatic mint topping, it’s an unforgettable appetizer that’s surprisingly easy to make. Whether for a special gathering or a cozy meal at home, this dish delivers warmth, texture, and deep flavor in every bite.

Print