Kashk-e Bademjan (Persian Eggplant Dip with Whey)

About This Recipe

Kashk-e bademjan is a classic Persian appetizer built on fried eggplant mashed together with deeply caramelized onion and garlic, then topped generously with kashk -- a tangy, fermented whey product distinctive to Persian cuisine -- along with fried mint and sometimes crushed walnuts. It's a staple of Persian meze spreads, valued for its rich, smoky, tangy complexity built from relatively few ingredients. The technique that defines this dish is frying the eggplant properly and building layers of caramelization: eggplant slices are fried until deeply golden and soft (or roasted as a lighter alternative), then mashed and combined with onions that have been cooked low and slow until they turn a deep golden-brown and almost jammy. Kashk, which has a distinctly sour, savory, slightly funky flavor similar to a very tangy sour cream or yogurt, is drizzled generously over the top, and a final flourish of oil sizzled with dried mint is poured over just before serving. Served with warm flatbread for scooping, kashk-e bademjan is a beloved Persian appetizer found at nearly every Iranian restaurant and home gathering, its combination of smoky eggplant, sweet onion, and tangy kashk creating a genuinely addictive dip.

Ingredients

Serves 5

• 3eggplants(peeled in strips, sliced lengthwise)
• 0.5 cupneutral oil(for frying)
• 2onions(thinly sliced)
• 4 clovesgarlic(minced)
• 0.5 tspturmeric
• 1 tspsalt
• 0.5 cupkashk (Persian fermented whey)(or substitute sour cream thinned with lemon)
• 2 tbspbutter
• 1 tbspdried mint
• 0.25 cupwalnuts(crushed, for garnish)

Instructions

1. 1

   Salt the eggplant

   Salt eggplant slices and let sit 15 minutes to draw out bitterness, then pat dry.

2. 2

   Fry the eggplant

   Heat oil in a wide pan over medium heat. Fry eggplant slices in batches until deeply golden and soft, about 4-5 minutes per side. Drain on paper towels.

3. 3

   Caramelize the onions

   In the same pan (adding more oil if needed), cook sliced onions over medium-low heat, stirring occasionally, for 25-30 minutes until deeply golden-brown.

4. 4

   Add garlic

   Add garlic and turmeric to the caramelized onions and cook 1 more minute.

5. 5

   Mash together

   Roughly mash the fried eggplant with a fork and combine with half the caramelized onion mixture and salt.

6. 6

   Assemble

   Spread the mashed eggplant mixture in a serving dish. Top with remaining caramelized onions and drizzle generously with kashk.

7. 7

   Finish

   Melt butter with dried mint until fragrant and sizzling. Drizzle over the top along with crushed walnuts.

8. 8

   Serve

   Serve warm with flatbread for scooping.

Variations

• •

  Roast the eggplant instead of frying for a lighter version, though you'll get less richness in the finished dip.

• •

  Add a pinch of saffron water for extra fragrance and color.

• •

  Top with extra fried onions for a more dramatic presentation.

Storage

Refrigerate up to 4 days in an airtight container; the flavor deepens as it sits. Reheat gently in a pan or microwave, and add the mint butter drizzle fresh each time.

Frequently Asked Questions