Kashk e Bademjan - Persian Eggplant Dip

5 from 1 vote

Kashk e Bademjan - Persian Eggplant Dip

Kashk e Bademjan is a warm Persian Eggplant Dip made with roasted eggplants, caramelized onions, garlic, and kashk. It's ready in 45 minutes and serves 6 as a starter.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Side Dish

Cuisine: Iranian, Middle Eastern

Diet: Gluten Free, Low Calorie, Vegetarian

Servings: people

Calories: 118kcal

Author: Ayla Clulee

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

US Customary - Metric

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.

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