Kashk e Bademjan is a warm Persian Eggplant Dip made with roasted eggplants, caramelized onions, garlic, and kashk. It's on the table in about 45 minutes and serves 6 as a starter.
Kashk can be hard to find outside Iran, so the recipe includes a substitute that works. Serve it warm with flatbread, and expect it to go before the main course does.
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What is Kashk e Bademjan?
The name translates to “whey and eggplant.” Bademjan means eggplant, and kashk is a fermented dairy product used in Persian cooking. It has a slightly tangy flavor and a creamy texture that blends beautifully with soft, roasted, smoky eggplant.
You will see the name written as kashke bademjan, kashk-e bademjan, and kashk o bademjan. They are all the same dish.
This delicious vegetarian dip works great as an appetizer or side dish. It is similar to Mutabal (Roasted Eggplant Dip) and pairs perfectly with some warm Barbari Bread - Persian Flatbread and a bowl of refreshing Persian Shirazi Salad.
What Is Kashk?
Kashk is a fermented dairy product made from cooked, drained yogurt or whey. It tastes salty and sour, closer to a sharp cheese than to yogurt, and a little goes a long way.
You can buy it in jars at Persian and Middle Eastern grocery stores, or online. It comes thick or liquid. If yours is the thick kind, loosen it with a little hot water before it goes into the pan.
If you can't find kashk, use thick Greek yogurt or sour cream with a small pinch of salt. The flavor will be milder, but the dip still works. Stir it in off the heat so it doesn't split.
Ingredients You’ll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Eggplants - Eggplant is the heart of this dish. When it’s perfectly roasted, the inside becomes soft and creamy, and the charred skin adds a gentle smoky note that’s hard to beat. Pick slightly firm but not hard eggplants with shiny and smooth skin.
- Kashk - Kashk is a fermented dairy product made from whey or yogurt cooked down to a thick consistency. If you can’t find kashk, you can use thick Greek yogurt or sour cream. The flavor won’t be exactly the same, but it still works well for this dish.
- Onions - I use brown onions and lightly caramelize them until soft. They add a hint of sweetness that pairs beautifully with both the eggplant and kashk.
- Flavorings - My recipe includes a dash of turmeric, dried mint, garlic, salt, and freshly ground black pepper.
How to Make Kashk e Bademjan?
Prepare and Roast the Eggplants
Start by choosing 3 medium-sized, firm eggplants. A good quality eggplant is key, so 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 205° C - 400° F and roast them on a baking sheet. It takes 30 to 40 minutes for the eggplants to turn completely tender.
Once roasted, let the eggplants rest for about 10 minutes in a bowl covered with plastic wrap. 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.
Prepare the Flavor Base
Heat 2 tablespoons of olive oil in a pan as the eggplant cools. Add finely chopped onions and caramelize 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 onion mixture for garnishing. Add the roasted eggplants along with ¼ cup of water.
Incorporate 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 to 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.
Recipe Tips From the Chef
- 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, which 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 is up to you.
- Golden, caramelized onions add a lot of depth to this dish. Take your time with this step. It is worth it.
- If you can’t find kashk, thick Greek yogurt or sour cream works instead. Stir it in off heat so it doesn’t split.
- For a restaurant-style finish, sizzle a teaspoon of dried mint in a little hot oil for about 30 seconds and drizzle it over the top. Any longer and the mint turns bitter.
- Keep the heat low once the kashk goes in, and don't let the dip boil hard, or it can split.
Variations
The street stall and restaurant version fries the eggplant instead of roasting it. Peel and slice the eggplants, salt them for 20 to 30 minutes, pat them dry, and fry them in a little oil until golden before mashing. Frying gives a richer dip, and roasting keeps it lighter with a smoky edge.
Some cooks stir a couple of tablespoons of ground walnuts into the dip itself rather than scattering them on top. It makes the dip fuller and a touch sweeter.
You can turn it into more of a main dish by adding a little minced lamb or beef to the onions and cooking it through before the eggplant goes in.
What to Serve with Kashk e Bademjan?
The classic way to eat it is scooped up with warm flatbread. Lavash Bread, Pita Bread, and Garlic Naan all work. In Iran it usually comes with fresh herbs on the side, so a small plate of mint, basil, and radishes fits right in.
For a mezze spread, serve it next to Mediterranean Hummus Dip, mast-o khiar, Zeytoon Parvardeh - Persian Marinated Olives, and some feta. It sits just as well next to grilled meats, kabobs, or roasted vegetables.
Serve it warm or at room temperature, never fridge-cold. If it has been in the fridge, take it out 20 to 30 minutes ahead, or warm it gently in a pan.
Storage and Make Ahead Instructions
Kashk e Bademjan keeps in the fridge for up to 5 days in an airtight container. Let it cool completely before it goes in.
You can make it a day ahead for guests. Reheat it gently in a pan over low heat, or in the microwave in short bursts. If it thickens up, loosen it with a splash of water or a spoonful of yogurt.
Freezing is not ideal. The dairy and the eggplant both change texture in the freezer, so keep it to the fridge.
Recipe FAQs
Both are eggplant dips, but they are quite different. Kashk e bademjan is Persian, served warm, and gets its tang from kashk. Baba ganoush is Levantine, served cold, and leans on tahini and lemon instead.
Usually the eggplants. Large, overripe ones with lots of seeds can taste bitter, so pick medium, firm, shiny ones. Dried mint that is fried for too long adds bitterness as well, so keep the mint oil to about 30 seconds.
Not traditionally, but you can add a bit of chili if you like heat.
Related Recipes
For more delicious eggplant dip recipes, why not try:
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I hope you enjoy the process of making this classic dip Kashk e Bademjan - Persian Eggplant Dip as much as you enjoy eating it! 🙂
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Kashk e Bademjan - Persian Eggplant Dip
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 kashk or thick Greek yogurt if you can't find it
Instructions
Prepare and Roast the Eggplants
- Start by choosing 3 medium-sized, firm eggplants. A good quality eggplant is key, so 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 205° C - 400° F and roast them on a baking sheet. It takes 30 to 40 minutes for the eggplants to turn completely tender.
- Once roasted, let the eggplants rest for about 10 minutes in a bowl covered with plastic wrap. 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.
Prepare the Flavor Base
- Heat 2 tablespoons of olive oil in a pan as the eggplant cools.
- Add finely chopped onions and caramelize 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 onion mixture for garnishing.
- Add the roasted eggplants along with ¼ cup of water.
Incorporate the Kashk
- Stir in the kashk, 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 to 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 at Persian or Middle Eastern grocery stores. It is strong in flavor, so start with a smaller amount and add more if you like.
- If you can't find kashk, thick Greek yogurt or sour cream works instead. Stir it in off the heat so it doesn't split.
- Go for medium-sized eggplants with smooth, shiny skin. They have fewer seeds and a milder taste, and overripe ones can be bitter.
- Let the eggplant cool a little 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.
- Take your time caramelizing the onions. They add a lot of depth to the dish.
- For a restaurant-style finish, sizzle a teaspoon of dried mint in hot oil for about 30 seconds and drizzle it over the top. Any longer and the mint turns bitter.
- Serve warm or at room temperature with flatbread. It keeps for up to 5 days in the fridge, and freezing is not recommended.
- Reheat gently over low heat, and loosen it with a splash of water or a spoonful of yogurt if it thickens.
Deniz says
This was rich, creamy, and full of flavor. The eggplant and toppings made it really delightful.