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.
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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.
- 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.
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.
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.
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.
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 5–10 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), olives, 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
Yes, you can use thick Greek yogurt or sour cream as a substitute, though it will taste a little different.
It’s tangy, salty, and rich — a bit like yogurt but more intense.
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:
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!
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Kashk e Bademjan - Persian Eggplant Dip
Equipment
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.
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