Kashke Bademjan (Persian Eggplant Dip)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 servings as appetizer or snack
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Calories
115 kcal
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Cuisine
Middle Eastern, Persian
Kashke Bademjan (Persian Eggplant Dip)
Description
This recipe involves roasting medium to large Italian or globe eggplants until their skins blister and flesh becomes tender, then peeling and mashing them. Separately, onions are slowly caramelized over 40-60 minutes to develop deep sweetness. Garlic and dried mint are added to the onions, followed by mashed eggplant, turmeric, and saffron water, gently cooked together to meld flavors.
The dish is finished by folding in plain yogurt, kashk, or sour cream, imparting creaminess and slight tang. Chopped walnuts and a sprig of fresh mint are used as garnish, adding texture and freshness. The combination yields a rich, smooth dip with warm spices and herbaceous notes characteristic of Persian cuisine.
Kashke Bademjan can be served warm or at room temperature, often accompanied by bread or as part of a meze spread. The eggplant dip can be prepared ahead and frozen before adding the yogurt or kashk, then reheated gently before serving. For nut allergies, walnuts can be omitted or served separately.
Ingredients
- 2 eggplant medium to large Italian/globe variety
- 1 tablespoon olive oil
- 1 onion thinly sliced, large
- 4 cloves garlic minced
- 2 tablespoons dried mint
- ½ teaspoon Turmeric ground
- ¼ teaspoon saffron steeped in 1 tablespoon hot water
- ½ cup PLAIN yogurt or kashk or sour cream
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 tablespoons walnuts chopped
- mint sprig, fresh
Instructions
- Preheat the oven to 400°F. Place eggplants on a foil-lined sheet pan and roast, flipping over occasionally, until skin is blistered in spots, and the flesh is fork tender, about 45 minutes to an hour depending on the size of the eggplants. Remove from the oven and let cool slightly. Peel off the skin and remove the stem. Place the flesh of the eggplants into a bowl and mash with a potato masher until smooth. Set aside.
- Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion, season with salt, and stir occasionally until softened and caramelized. Lower the heat to medium-low if necessary. This can take anywhere from 40 to 60 minutes. Remove 2 tablespoons of caramelized onions for garnish, and set aside.
- To the pot of caramelized onions, add the garlic and dried mint and stir to combine. Then add in the mashed eggplant, turmeric, and saffon/water mixture. Cook for about 5 minutes until the eggplant is heated through, and the flavors have combined. Add the kashk, yogurt, or sour cream, mix thoroughly, and then season to taste with salt and pepper.
- Transfer the eggplant mixture to a serving bowl and top with the reserved caramelized onions, chopped walnuts, and a sprig of fresh mint. Serve warm or at room temperature with pita bread, lavash, or slices of baguette.
Notes
- Kashk, a Middle Eastern strained yogurt product, can be substituted with plain yogurt or sour cream to provide creaminess and tang.
- Use Italian or globe eggplants rather than slender Asian varieties to get a fleshy texture and better yield.
- Walnuts can be omitted or served on the side for those with nut allergies.
- The dip is best served warm or at room temperature but can be eaten cold.
- Freeze the eggplant mixture (before mixing in yogurt/kashk) for up to 2 months; thaw and reheat gently before adding dairy component.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings as appetizer or snack
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 427mg | 18% |
| Potassium | 475mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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