• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Gorgeous
  • About
    • Privacy Policy
    • Terms and Conditions
    • Contact Us
    • Media Mentions
  • Recipe Index
    • Facebook
    • Pinterest
    • YouTube
    • Facebook
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • Cozy Soups
  • Recipe Index
  • About
  • Contact Us
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Cozy Soups
    • Recipe Index
    • About
    • Contact Us
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    Cooking Gorgeous » Recipes » Dips and Mezes

    Kashk e Bademjan - Persian Eggplant Dip

    Published: Apr 15, 2025 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Kashk e Bademjan is a traditional Persian eggplant dip that combines roasted eggplants, caramelized onions, and a tangy dairy ingredient called kashk. It’s simple, rich in flavor, and comes together with a handful of pantry ingredients.

    Jump to:
    • What is Kashk e Bademjan?
    • Ingredients You’ll Need
    • How to Make Kashk e Bademjan - Persian Eggplant Dip
    • Recipe Tips From the Chef
    • 🍽️ What to Serve with Kashk e Bademjan - Persian Eggplant Dip
    • 🧊 Storage Tips
    • Recipe FAQs
    • Related Recipes
    • Kashk e Bademjan - Persian Eggplant Dip

    Kashk is a fermented dairy product that was originally used as a way to preserve dairy before refrigeration. You can usually find it in most Middle Eastern grocery stores. It’s a staple in Persian cooking and can often be replaced with thick Greek yogurt in dishes like Kashk e Bademjan.

    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.

    This delicious vegetarian dip is often served warm or at room temperature and 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. It’s simple but full of personality.

    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.

    labelled picture of ingredients for kashk e bademjan - Persian eggplant dip
    • Eggplants - Eggplant is the heart of this dish. When it’s perfectly roasted, the inside becomes soft and creamy, while the skin—a bit charred from the heat—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 caramelise 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 - Persian Eggplant Dip

    Prepare and Roast the Eggplants

    Start by choosing 2-3 medium-sized, firm eggplants. A good quality eggplant is key—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 a high temperature (around 400°F) and roast them on a baking sheet. It might take 30–40 minutes for the eggplants to reach that ideal, tender state.

    the aubergines are cooked on BBQ

    Once roasted, let the eggplants rest for about 10 minutes in a bowl covered with cling film. The skin should peel off easily. Chop the eggplants using a knife.

    the aubergines are finely chopped

    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

    While your eggplant is cooling, heat 2 tablespoons of olive oil in a pan. Add finely chopped onions and caramelise them gently over medium heat. Stir them regularly until they become soft and fragrant.

    sautéing onions with olive oil

    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 onions mixture for garnishing. Add the roasted eggplants along with a few tablespoons of water.

    roasted eggplants are added to sautéed onions and spices

    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.

    yogurt is added to roasted eggplants

    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 5–10 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—it 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’s totally up to you.
    • Golden, caramelized onions add a lot of depth to this dish. Take your time with this step—it’s worth it.
    • If you can’t find kashk, thick Greek yogurt or sour cream works too. Just stir it in off heat so it doesn’t split.

    🍽️ What to Serve with Kashk e Bademjan - Persian Eggplant Dip

    With flatbread
    The classic way is to scoop it up with Barbari Bread, lavash, pita, or naan. Warm bread works best.

    As part of a mezze spread
    Serve it alongside other dips like hummus, mast-o khiar (yogurt and cucumber), Zeytoon Parvardeh - Persian Marinated Olive, and feta for a full Persian-style spread.

    As a side dish
    You can serve it next to grilled meats, kabobs, or roasted vegetables.

    Room temperature or warm
    It tastes best slightly warm or at room temperature. If you're serving guests, pull it out of the fridge about 20–30 minutes beforehand.

    🧊 Storage Tips

    Store leftovers in an airtight container
    Kashk e Bademjan keeps well in the fridge for up to 5 days. Let it cool completely before storing.

    Reheat gently
    Warm it in a pan over low heat or microwave it in short intervals. If it thickens too much, add a splash of water or a spoon of yogurt to loosen it up.

    Freezing isn't ideal
    Because of the dairy and eggplant texture, freezing can change the flavor and consistency. It’s best to enjoy it fresh or refrigerated.

    Recipe FAQs

    Can I make Kashke Bademjan without kashk?

    Yes, you can use thick Greek yogurt or sour cream as a substitute, though it will taste a little different.

    What does kashk taste like?

    It’s tangy, salty, and rich — a bit like yogurt but more intense.

    Is this dip spicy?

    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:

    • Mutabal (Roasted Eggplant Dip)
    • aubergine dip without tahini
      Baba Ganoush Without Tahini
    • Ajvar - Red Pepper and Eggplant Dip
    • Melitzanosalata (Roasted Greek Eggplant Dip)

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this classic dip Kashk e Bademjan - Persian Eggplant Dip as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe

    By submitting this form, you consent to receive emails from Cooking Gorgeous

    Kashk e Bademjan - Persian Eggplant Dip

    Ayla Clulee
    Kashk e Bademjan is a traditional Persian eggplant dip that combines roasted eggplants, caramelized onions, and a tangy dairy ingredient called kashk.
    No ratings yet
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Appetizer, Side Dish
    Cuisine Iranian, Middle Eastern
    Servings 6 people
    Calories 117 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Potato Masher

    Ingredients
     
     

    • 3 medium eggplants (750 grams)
    • 2 tablespoon olive oil
    • 1 medium onion (finely diced)
    • 3 cloves garlic (finely chopped)
    • 1½ teaspoon dried mint
    • 1 teaspoon turmeric
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ¼ cup water
    • 70 g yogurt (adjust the amount to desired consistency)

    Instructions
     

    Preparing the Eggplants

    • Start by choosing 2-3 medium-sized, firm eggplants. A good quality eggplant is key—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 a high temperature (around 400°F) and roast them on a baking sheet. It might take 30–40 minutes for the eggplants to reach that ideal, tender state.
    • Once roasted, let the eggplants rest for about 10 minutes in a bowl covered with cling film. 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.

    Preparing the Flavor Base

    • While your eggplant is cooling, heat 2 tablespoons of olive oil in a pan.
    • Add finely chopped onions and caramelise 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 onions mixture for garnishing.
    • Add the roasted eggplants along with a few tablespoons of water.

    Incorporating 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 5–10 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 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—it 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’s totally up to you.
    • Golden, caramelized onions add a lot of depth to this dish. Take your time with this step—it’s worth it.
    • If you can’t find kashk, thick Greek yogurt or sour cream works too. Just stir it in off heat so it doesn’t split.
    • Because of the dairy and eggplant texture, freezing can change the flavor and consistency. It’s best to enjoy it fresh or refrigerated.

    Nutrition

    Calories: 117kcalCarbohydrates: 17gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 400mgPotassium: 588mgFiber: 7gSugar: 9gVitamin A: 79IUVitamin C: 7mgCalcium: 45mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!
    « Beginner Friendly Greek Recipes
    Delicious Easter Recipes to Enjoy All Weekend Long »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

    Soup Recipes

    • Greek Chicken Lemon Soup - Avgolemono
    • Arpa Şehriye Çorbası - Turkish Orzo Soup
    • Turkish Tarhana Soup - Tarhana Çorbası
    • Homemade Turkish Tarhana Powder Recipe
    • Moroccan Harira Lamb and Chickpeas Soup
    • chicken and dumpling soup served in a bowl
      Easy Chicken and Dumpling Soup Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • FAQs

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Cooking Gorgeous

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required