Persian smoky eggplant dip with whey, walnuts, and caramelized onions — mezze royalty.
Kashk-e Bademjan is one of Iran's most beloved appetizers — roasted or fried eggplant is mashed and combined with kashk (a tangy fermented whey), fried onions, garlic, walnuts, and dried mint. The result is a smoky, tangy, earthy dip of extraordinary complexity, served warm or at room temperature with fresh flatbread. It is a staple of Persian mezze and potluck gatherings.
Serves 6
Grill, roast, or fry eggplants until very soft. If roasting, pierce and roast whole at 200°C for 45 minutes. Scoop out flesh.
Fry onions in oil over medium heat for 25–30 minutes until deeply golden. Reserve some for topping. Add garlic and turmeric, cook 2 more minutes.
Add eggplant flesh to onions. Mash together and cook 5 minutes. Stir in kashk and walnuts. Season with salt.
Spread on a plate, top with reserved caramelized onions, dried mint fried briefly in oil, and walnuts. Drizzle extra kashk over top.
Charring the eggplant directly over flame adds a wonderful smokiness.
Fry the dried mint in hot oil briefly to bloom its flavor.
Add pomegranate seeds for brightness.
Use Greek yogurt if kashk is unavailable.
Refrigerate up to 4 days. Add kashk topping fresh when serving.
Kashk-e Bademjan is a staple of Persian home cooking and one of the most widely loved Persian dishes outside Iran.
Kashk is a fermented, dried, and reconstituted whey product with a very tangy, sour flavor. Find it at Persian grocery stores.
Per serving (250g / 8.8 oz) · 6 servings total
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