Kashk e Bademjan is a classic Persian dip is made with fresh eggplants and it's perfect served on your hors d'oeuvres table next to fruit, small cookies, and other nibbles.
By Candice Walker on September 1, 2022 (Last updated September 1, 2022) This post may contain affiliate links. Read my disclosure policy.
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Kashke Bademjan is a classic Persian dip made with fresh eggplants and it’s perfect served on your hors d’oeuvres table next to fruit, small cookies, and other nibbles.
Kashk bademjan describes the dish’s two main ingredients, “kashk” is “yogurt whey” and “bademjan” is “eggplant”. These are the flavors that are featured most prominently in the dish and whose flavors really come through.
Both kashke bademjan and baba ganoush are eggplant dips but they taste quite different. Kashke bademjan is made with kashk, onions, tomato (usually), and mint, while baba ganoush is made with lemon, tahini, and garlic.
🌟Why you’ll love this recipe
Cooked eggplant yields the perfect texture for a dip because it in a thick pulpy texture when blended. You might also love this Persian yogurt & cucumber dip, Mast o Khiar.
If the texture of the dip doesn’t come out perfectly the first time, you can easily adapt it to make it right – Add some water to thin it out and make it runnier, or blend with some walnuts to help thicken it up.
The onions are caramelized past the point of cooking to add a depth of flavor that pairs very well with a touch of mint and a spark of spice from the red pepper flakes.
🧾Ingredients in this recipe
Eggplant – You can use either Chinese, Japanese, or Italian eggplants. In a pinch, you can use American eggplant, too. Chinese and Japanese eggplant are easily distinguishable from Italian eggplant because they are much longer and thinner in shape. Italian eggplant has more of a bell shape with the bottom of the eggplant being slightly thicker. This is likely the type that you are most used to seeing.
Kashk – Kashk is a fermented dairy product similar to buttermilk also known as yogurt whey. It has a tangy and sour flavor similar to yogurt or sour cream. You can buy Kashk in a dried, crumbled form or as a wet paste with a yogurt-like consistency. My preference is to use the wet, liquid form of kashk.
Onion – Use yellow or white onions in this recipe.
Mint – Dried mint is preferred in this recipe, with fresh mint as the garnish. However, mint is optional in this recipe.
Oil – Use a flavorless oil like canola, or vegetable.
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Start by frying up one sliced medium onion. Heat your oil over medium heat, then add the sliced onion in and cook until it turns translucent in color. Then, continue cooking until they are golden brown. This will take 15-20 minutes. In the last minute of cooking, add in the (optional) dried mint. Set this aside.
Peel 6 small Chinese eggplants, cut them into 1/2-inch cubes, and sear them in oil. Season with salt, pepper, and turmeric. Add more oil if your pan gets dry. Once the eggplants are golden brown and tender, let them sit on some paper towels.
Mash the eggplant in a bowl with all but 2 tablespoons of the onion, red pepper flakes, tomato paste, and kashk. Mix these ingredients together well. If the mixture is too wet, and in some water gradually. On the other hand, if the mixture is too runny you can food process it with some walnuts.
Top your Kashk Bademjan with the rest of the onion, and some fresh mint for serving.
Is your eggplant too firm?
Process in a food processor, instead of mashing with a fork.
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Kashk e Bademjan is a classic Persian dip is made with fresh eggplants and it's perfect served on your hors d'oeuvres table next to fruit, small cookies, and other nibbles.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer
Cuisine: Persian
Diet: Gluten Free, Kosher, Vegetarian
Servings: 4
Calories: 194kcal
Ingredients
3Chinese, Japanese, or Italian eggplantscubed into 1/2-inch cubes
In the last minute, add in the dried mint. Set the mix aside.
Peel 6 small Chinese eggplants, cut them into 1-cm thick pieces and sear them in oil seasoning with salt, pepper, turmeric (optional).
Once they are golden brown and tender let them sit on some paper towels.
Mash them in a bowl with all but 2 tablespoons of the onion, red pepper flakes (optional) and all the tomato paste.
Mix well. Add some water if mix is too thick. Food process with some walnuts if it's too runny.
Mix in the kashk.
Top with remaining onion, fresh mint for serving.
Video
Notes
If your eggplants are not breaking down, you can put them in a food processor to help them along.If the dip is not your desire texture you can either add more water to make it more runny, or blend with walnuts to make it thicker.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
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One Comment
I know persian food very well. I have eaten this eggplant recipe in restaurants and I have made it myself. This recipe should not have tomato paste nor pepper flakes. You should only really taste the eggplant, mint, fried onion of top and the Kask.
I know persian food very well. I have eaten this eggplant recipe in restaurants and I have made it myself. This recipe should not have tomato paste nor pepper flakes. You should only really taste the eggplant, mint, fried onion of top and the Kask.