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Kashk-e Bademjan Dip

Name: Kashk-e Bademjan Dip
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: persian
Ingredients: 4 large eggplants; 1/2 cup kashk or Greek yogurt; 2 large onions, sliced; 1/4 cup oil; 4 cloves garlic, minced; 1/4 cup walnuts, chopped; 1 tsp dried mint; 1 tsp salt

Persian eggplant dip with walnut and kashk — smoky, tangy, complex.

Prep

15 min

Cook

45 min

Servings

Difficulty

Easy

★★★★★

4.9(2,340 ratings)

#persian#eggplant#kashk#dip#mezze

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About This Recipe

Kashk-e Bademjan (eggplant with kashk) is one of Iran's most celebrated appetizers — roasted eggplant is mashed and combined with kashk (tangy fermented whey), fried onions, garlic, and walnuts, creating a smoky, tangy, deeply flavorful dip. It's served warm with fresh flatbread and represents the sophistication and complexity of Persian home cooking.

Ingredients

Serves 6

4 largeeggplants
1/2 cupkashk or Greek yogurt
2 largeonions, sliced
1/4 cupoil
4 clovesgarlic, minced
1/4 cupwalnuts, chopped
1 tspdried mint
1 tspsalt

Instructions

1
Roast eggplant
Pierce eggplants and roast at 200°C for 40 minutes. Scoop out flesh.
2
Caramelize onions
Fry onions in oil until deeply golden, about 25 minutes. Reserve half for topping.
3
Combine
Mash eggplant with onions, garlic, and walnuts. Stir in kashk. Season with salt.
4
Serve
Spread on a plate, top with reserved onions, mint fried in oil.

Pro Tips

→
Charring the eggplant adds wonderful smokiness.
→
Kashk can be replaced with Greek yogurt.

Variations

•
Add pomegranate seeds.
•
Use roasted red peppers.

Storage

Refrigerate up to 4 days.

History & Origin

Kashk-e Bademjan is one of Iran's most beloved appetizers, served at celebrations and family gatherings throughout the country.

Frequently Asked Questions

What is kashk?

Tangy fermented whey product found at Persian grocery stores. Greek yogurt is a good substitute.

Nutrition Facts

Per serving (250g) · 6 servings total

Calories200kcal

Protein4g

Carbohydrates18g

Fat13g

Fiber6g

Protein4g

Carbs18g

Fat13g

Time Summary

Prep time15 min

Cook time45 min

Total time60 min

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About This Recipe

Instructions

Roast eggplant

Pierce eggplants and roast at 200°C for 40 minutes. Scoop out flesh.

Caramelize onions

Fry onions in oil until deeply golden, about 25 minutes. Reserve half for topping.

Combine

Mash eggplant with onions, garlic, and walnuts. Stir in kashk. Season with salt.

Serve

Spread on a plate, top with reserved onions, mint fried in oil.