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Kashke Bademjan (Persian Eggplant Dip)

Kashke bademjan is a simple Persian eggplant dip that is made with a handful of ingredients. This tasty vegetarian dip is full of amazing flavors and makes for a perfect appetizer!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 servings
Calories: 263 kcal
Course: Main Course , Appetizer
Cuisine: Persian

Ingredients

  • 4 tbsp olive oil
  • 2 globe eggplants See Notes
  • 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

    Cup of Yum
  1. Peel the eggplants and cut each into 4-5 thin pieces.
  2. 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.
  3. Pour the remaining 2 tablespoons of olive oil into the same pan and saute the onion until golden brown and soft. 
  4. Add in the garlic followed by the dried mint, turmeric, salt and black pepper.
  5. Add in the browned eggplants and the water. Cover and cook for 20-30 minutes until the eggplants are cooked through. 
  6. Once the eggplants are cooked, turn the heat off and mash the eggplants using a potato masher. 
  7. Add the kashk to the eggplant mixture and stir well. Turn the heat on to medium and cook for another 10 minutes.
Topping:
    Cup of Yum
  1. 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.
  2. Add in the turmeric and saute for one more minute.
  3. Top kashke bademjan with more kashk (yogurt whey), walnuts and seared dried mint.

Notes

  • You can use 4 Italian eggplants instead of 2 globe eggplants. Make sure the eggplants are firm and heavy for their size. They should have a bright smooth skin without any brown or soft spots. 
  • You can find liquid kashk (yogurt whey) in Persian/Middle Eastern shops. If you find dry kashk, mix 1/2 cup dry kashk with 1/2 cup boiling water and let it sit for some minutes, Then mix so it dissolves. The consistency should be of ketchup. If it's too thick, add more water. You can also use kashk in Persian noodle soup (ash reshteh) or eggplant soup.
  • You can find dried mint online or at Persian/Middle Easter shops. (affiliate).
  • If you cannot find kashk or are not a fan of it, you can simply use sour cream, European or Greek yogurt mixed with a bit of salt instead.
  • If desired, you can top this dish with caramelized or crispy onion and garlic. 
  • Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a pan or a saucepan over medium heat. 

Nutrition Information

Calories 263kcal (13%) Carbohydrates 22g (7%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 5g (25%) Cholesterol 15mg (5%) Sodium 332mg (14%) Potassium 691mg (20%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 278IU (6%) Vitamin C 9mg (10%) Calcium 107mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 263

% 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.