Kashke Bademjan (Persian Eggplant Dip)
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
4 servings
-
Calories
263 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Persian
Kashke Bademjan (Persian Eggplant Dip)
Description
Kashke Bademjan showcases tender, thinly sliced eggplants browned on both sides in olive oil but not fully cooked before simmering them with aromatic onion, garlic, turmeric, dried mint, salt, and black pepper. Adding water and cooking covered until the eggplant softens creates a richly flavored base. The mixture is mashed then combined with kashk, which is a fermented dairy product known as yogurt whey, adding a distinctive tang and creaminess unique to Persian cuisine.
The topping involves sautéing dried mint and turmeric briefly in olive oil to release fragrant oils, then mixing this with additional kashk and chopped walnuts for a textured, savory garnish that contrasts the silky dip. When fresh kashk is unavailable, alternatives like sour cream or Greek yogurt mixed with salt may be used. The dip delivers a balance of smoky, herbal, and tangy flavors with a soft, spreadable texture.
Serve Kashke Bademjan as a warm appetizer or side dish alongside flatbreads or rice. Its complex layers come from careful seasoning and the presence of the topping.
Leftovers keep well refrigerated for up to four days and can be reheated gently to preserve texture and flavor. Choosing firm, blemish-free eggplants is important for the best outcome.
Ingredients
- 4 tbsp olive oil
- 2 eggplant See Notes, globe variety
- 1 large onion Sliced
- 4 cloves garlic Minced
- 1 tbsp dried mint
- 1/2 tsp Turmeric
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup water
- 3/4 cup kashk also known as Jameed
Toppings
- 2 tbsp olive oil
- 2 tbsp dried mint
- 1/2 tsp Turmeric
- 2 tbsp kashk
- 1/3 cup walnuts
Instructions
- Peel the eggplants and cut each into 4-5 thin pieces.
- Heat 2 tablespoons olive oil in a pan, once hot, place the eggplants in the pan and sear on both sides until golden brown. The eggplants are not supposed to cook all the way through. Remove from the pan and set aside.
- Pour the remaining 2 tablespoons of olive oil into the same pan and saute the onion until golden brown and soft.
- Add in the garlic followed by the dried mint, turmeric, salt and black pepper.
- Add in the browned eggplants and the water. Cover and cook for 20-30 minutes until the eggplants are cooked through.
- Once the eggplants are cooked, turn the heat off and mash the eggplants using a potato masher.
- Add the kashk to the eggplant mixture and stir well. Turn the heat on to medium and cook for another 10 minutes.
Topping:
- Heat the olive oil in a pan over medium heat. Add in the dried mint and saute for 2 minutes. Stir constantly and keep an eye because it would burn fast.
- Add in the turmeric and saute for one more minute.
- Top kashke bademjan with more kashk (yogurt whey), walnuts and seared dried mint.
Notes
- Firm, heavy eggplants with smooth, bright skin are best; choose globe or Italian varieties.
- If using dried kashk, rehydrate it with boiling water until it reaches a ketchup-like consistency.
- Sour cream or Greek yogurt mixed with salt can substitute for kashk if unavailable.
- Optional toppings can include caramelized or crispy onion and garlic for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently on the stove.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 332mg | 14% |
| Potassium | 691mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
