Kashk e Bademjan - Persian Eggplant Dip

5 from 1 vote

Kashk e Bademjan - Persian Eggplant Dip

Kashk e Bademjan is a traditional Persian eggplant dip that combines roasted eggplants, caramelized onions, and a tangy dairy ingredient called kashk.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Side Dish

Cuisine: Iranian, Middle Eastern

Diet: Gluten Free, Low Calorie, Vegetarian

Servings: people

Calories: 118kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 Potato Masher

Ingredients

3 medium eggplants
2 tablespoon olive oil
1 medium onion (finely diced)
3 cloves garlic (finely chopped)
1 ½ teaspoon dried mint
1 teaspoon turmeric
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup water
⅓ cup yogurt (adjust the amount to desired consistency)

US Customary - Metric

Instructions

Preparing the Eggplants

Start by choosing 2-3 medium-sized, firm eggplants. A good quality eggplant is key—look for ones that are smooth and free from blemishes. Wash the eggplants well and pat them dry. You can either poke a few holes in them with a fork or score the skin lightly to help them cook evenly.
If you can, roast the eggplant directly on a grill or over an open flame. Turn them every so often until the skin is nicely charred and the inside is soft.
Otherwise, preheat your oven to a high temperature (around 400°F - 205℃) and roast them on a baking sheet. It might take 30–40 minutes for the eggplants to reach that ideal, tender state.
Once roasted, let the eggplants rest for about 10 minutes in a bowl covered with cling film. The skin should peel off easily. Chop the eggplants using a knife.
Alternatively, you can transfer the flesh into a bowl and mash it by hand using a fork or potato masher. I like to keep it a bit rustic, so don’t worry too much if it’s not perfectly smooth.

Preparing the Flavor Base

While your eggplant is cooling, heat 2 tablespoons of olive oil in a pan.
Add finely chopped onions and caramelise them gently over medium heat. Stir them regularly until they become soft and fragrant.
Stir in the garlic and sauté for another minute, then add salt, freshly ground black pepper, dried mint, and turmeric. Cook until fragrant. Reserve a tablespoon of sautéed onions mixture for garnishing.
Add the roasted eggplants along with a few tablespoons of water.

Incorporating the Kashk

Stir in the kashk or yogurt, a little at a time, until it’s well mixed. You want the dip to be smooth enough to spread, but still have enough body to hold up as a dip.
Let it cook for a few more minutes over low heat so all the flavors come together. Then turn off the heat and let it sit for 5–10 minutes before serving.
Transfer the dip to a serving bowl or plate. Sprinkle over the reserved onions, and if you like, add some dried mint or crushed walnuts.

Notes

You can usually find kashk in jars or plastic containers at Persian or Middle Eastern grocery stores. It’s strong in flavor, so start with a smaller amount and add more if you like.
Choose the right eggplants. Go for medium-sized eggplants with smooth, shiny skin. They usually have fewer seeds and a milder taste. Overripe ones can be more bitter.
Roasting brings out the best flavor. Avoid boiling—it makes the eggplant watery and bland.
After roasting, let the eggplant cool a bit before peeling. The skin comes off more easily, and you won’t burn your hands.
Mash the eggplant as chunky or smooth as you like. Some people like it creamy, others prefer a bit more texture—it’s totally up to you.
Golden, caramelized onions add a lot of depth to this dish. Take your time with this step—it’s worth it.
If you can’t find kashk, thick Greek yogurt or sour cream works too. Just stir it in off heat so it doesn’t split.
Because of the dairy and eggplant texture, freezing can change the flavor and consistency. It’s best to enjoy it fresh or refrigerated.

Nutrition