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Kashke Bademjan (Persian Eggplant Dip)

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A beloved Iranian appetizer, Kashke Bademjan is a rich and smoky eggplant dip blended with caramelized onions, garlic, and kashk (fermented whey). Finished with fried mint, walnuts, and crispy onions, it’s best served warm with flatbread for dipping.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 400°F (200°C). Prick eggplants with a fork and roast them whole for 45 minutes until soft and collapsed. Allow to cool, then peel and mash the flesh.
  2. In a large skillet, heat 1/4 cup vegetable oil over medium heat. Sauté the sliced onions until golden and caramelized, about 15 minutes. Remove half for garnish.
  3. Add minced garlic and turmeric to the skillet and cook for 1–2 minutes until fragrant.
  4. Stir in the mashed eggplant and cook for 10 minutes, stirring occasionally.
  5. Add salt, pepper, and chopped walnuts (if using). Mix well and cook for another 5 minutes.
  6. Add kashk and stir to incorporate. Cook on low heat for 5 more minutes until well blended and warmed through.
  7. In a small pan, heat 1 tablespoon oil and sauté the dried mint for 20–30 seconds until aromatic (do not burn).
  8. Transfer the dip to a shallow serving bowl. Drizzle with extra kashk, then top with reserved fried onions, mint oil, and extra walnuts if desired.
  9. Serve warm with fresh flatbread or lavash.

Notes

  • For a smokier flavor, grill the eggplants instead of roasting.
  • Kashk has a tangy, umami taste — Greek yogurt is a good substitute in a pinch.
  • Sauté the mint very briefly to avoid bitterness.
  • This dish can be made ahead and reheated gently before serving.

Nutrition

Keywords: kashke bademjan, Persian eggplant dip, kashk, roasted eggplant, Iranian appetizer, vegetarian dip

Find it online: https://foodiecara.com/kashke-bademjan-persian-eggplant-dip/