A rich and creamy Persian eggplant dip made with fried eggplant, caramelized onions, garlic, and kashk (whey), topped with mint and walnuts.
Kashke Bademjan is one of Iran’s most beloved mezze (appetizer) dishes, traditionally served with lavash or sangak bread. The dish's name comes from its key ingredients:
Kashk, a fermented dairy product similar to whey, gives the dish its signature tangy and creamy flavor.
Bademjan means eggplant in Persian, the heart of the dish.
This dish has been a staple in Persian cuisine for centuries, combining fried or roasted eggplant with garlic, turmeric, and caramelized onions. It is topped with dried mint and walnuts for added depth. Kashke Bademjan is a comforting yet flavorful dish, often served warm as a dip or side dish at family gatherings and festive occasions.
Ingredients
2 large eggplants, peeled and sliced
3 tbsp olive oil (or vegetable oil)
1 medium onion, thinly sliced
2 cloves garlic, minced
½ tsp turmeric
½ tsp salt (adjust to taste)
½ tsp black pepper
½ cup kashk (Persian whey) (or Greek yogurt as a substitute)
½ cup water
1 tbsp dried mint
2 tbsp walnuts, crushed (optional, for garnish)
1 tbsp fried onions (optional, for garnish)
Directions
Prepare the Eggplants:
Heat 2 tbsp oil in a pan over medium heat. Fry the sliced eggplants until golden and soft (about 5-7 minutes per side). Remove and place on a paper towel to absorb excess oil. Alternatively, for a healthier version, roast the eggplants in a 220°C oven for 30 minutes until soft.
Caramelize the Onions & Garlic:
In the same pan, add 1 tbsp oil and sauté the onions until golden brown (10-12 minutes). Add garlic and turmeric, and sauté for 1 minute until fragrant.
Mash & Cook the Eggplant:
Add the fried (or roasted) eggplants back into the pan. Mash them with a fork or potato masher until smooth. Add salt, black pepper, and ½ cup water, then simmer for 5 minutes, stirring occasionally.
Add Kashk (Whey) & Simmer:
Stir in kashk (or Greek yogurt) and mix well. Cook for another 3-5 minutes on low heat, allowing the flavors to meld.
Prepare the Mint Garnish:
In a small pan, heat 1 tbsp oil and fry the dried mint for 30 seconds to release its aroma.
Serve & Garnish:
Transfer the Kashke Bademjan to a serving dish. Drizzle with extra kashk, sprinkle with fried mint, walnuts, and fried onions for garnish. Serve warm with lavash, sangak, or pita bread.
Recipe Note
Tips & Variations
For extra flavor, add a dash of saffron to the kashk before mixing.
For a smoother texture, blend the mashed eggplant mixture using an immersion blender.
For a smoky version, grill the eggplant over an open flame before mashing.
