Kashke Bademjan (Persian Eggplant Dip)
Aug 26, 2019, Updated Jun 21, 2024
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Kashke bademjan is a simple Persian eggplant dip that is made with a handful of ingredients. This easy and tasty vegetarian dip is full of amazing flavors and makes for a perfect appetizer served with some warm bread.
Some might think that Persian recipes are intimidating, but it’s important to know that there are plenty of Persian recipes that are simple and easy to make. Some easy Persian dishes that I have already shared with you are tomato rice (dami gojeh farangi) and zereshk polo morgh (barberry rice with chicken) . Today’s recipe, kashk o bademjan, is one of the easiest yet tastiest Iranian recipes out there – perfect for Persian food newbies and lovers of Mediterranean dips!
Table of Contents
What is Kashke Bademjan?
Kashke bademjan, occasionally also spelled kashk-o-bademjan, is the name of a Persian eggplant dip made mainly with eggplants, onions and kashk, which is yogurt whey. The word “bademjan” means eggplant and kashk (yogurt whey) is a dairy product made of boiled and drained yogurt which has a salty and tangy flavor.
Have you ever had a dish that makes you think to yourself, “I seriously don’t know what it is about this dish, but I want to have it for the rest of my life?” Kashke bademjan is that dish for many people. You might have had it at a friend’s home, or at a Persian restaurant, or probably at a potluck. I’m sure that if you’ve had it, you’ve most definitely loved it, and have thought of making it yourself. So, here is a full guide and step by step recipe to make this delicious Persian appetizer.
Kashk o Bademjan Ingredients
- Eggplant: Use Italian eggplant or ones that don’t have many seeds in them. Make sure the eggplant is firm on the outside without any soft or brown spots.
- Oil: I usually use olive oil to make this recipe. However, neutral flavored oils such as canola or avocado oil work too.
- Onion: Large yellow or white onion would work.
- Garlic: I love this dish with a lot of garlic, but you can use less if that’s preferred.
- Spices: You need turmeric, salt and pepper for this recipe.
- Kashk: You can find dried or liquid kashk in Middle Eastern, Iranian and Mediterranean shops. The Iranian version is called kashk and the Arabic version is called Jameed. You can also follow my instructions to make homemade kashk if desired.
- Dried mint: A very important addition to this dish. I add it to both the base and fry some in oil to use as topping. You can check out my post about everything you need to know about mint to learn more.
Ingredient Highlight – Eggplant
Eggplant is one of those vegetables that is sometimes overlooked. What I love the most about eggplant is how versatile and delicious it is. There are so many tasty recipes including healthy and easy dips that use eggplant. From classic baba ganoush and mutabal to delicious Greek Melitzanosalata, eggplant dips always make a grand appearance at our appetizer table. If you love eggplants, make sure to try my eggplant caponata recipe as well.
In the olden days, Iranians would fry the eggplant in oil to cook it, and some still do. However, one should keep in mind that eggplant absorbs a lot of oil, even when you salt it to extract the bitterness. To avoid excessive use of oil, we lightly pan sear the eggplant in a small amount of olive oil and then finish the cooking by adding some water. I have found that roasting or air frying eggplant for kashke bademjan would dry them out a bit which would alter the consistency of the dip.
What is Kashk?
Kashk is an Iranian kitchen staple that’s usually used in Ash (thick soup) such as ash reshteh and eggplant soup. Yogurt whey or kashk comes in dry or liquid form. The dry form can be round, or it can be formed into small pieces and should be kept in a cool, dry place.
To use prepare dried kashk, place some in a bowl and cover with boiling water. Wait for some minutes and then stir until it’s dissolved in water. The liquid form, however, should be kept in the fridge and can go directly into a recipe.
How To Make Kashk e Bademjan Persian Eggplant Dip
Step1: Prepare The Eggplant
Heat some olive oil in a pan over medium high heat. Sear the eggplant pieces for about 2-3 minutes on each side so they brown completely. Take them out of the pan and set aside.
Step 2: Cook The Dip
Saute the onion until golden. Add in the garlic followed by the salt, pepper, turmeric and dried mint. Add in the browned eggplants and a bit of water. Cover and cook over medium heat for 30 minutes or so until the eggplants are tender and fully cooked.
Step 3: Mash and Mix
Mash the eggplants and onions using a masher. Then stir in the kashk and cook it for a few minutes over medium heat.
Step 4: Prepare the toppings
Saute some dried mint and turmeric in olive oil over medium heat, keep a close eye so they don’t burn. Top the kashk o bademjan with more kashk, dried mint and turmeric oil and walnuts if desired.
Serving Suggestion
This Persian eggplant dip is usually served as an appetizer though I can totally have it as a main dish. Kashke bademjan is usually served with bread like lavash, barbari, pita or naan. I always serve it with some sabzi khordan for extra freshness.
Storage
Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a pan over medium heat and stir occasionally. I don’t recommend freezing kashke bademjan since the texture and flavor would be different.
Frequently Asked Questions
Kashke bademjan is served warm or at room temperature whereas most eggplant dips are served cold. This particular eggplant dip recipe lists eggplants as the main ingredient and uses kashk (yogurt whey) to add more flavor to the dish. This eggplant dip makes a great appetizer for family gatherings or dinner parties.
Although kashk has a distinct flavor that is difficult to substitute, if you have no other option you can try using sour cream, or European or Greek yogurt mix with salt.
More Eggplant Recipes
Vegetarian
The Best Middle Eastern Eggplant Recipe
Mediterranean recipes
Eggplant Caponata
Mediterranean recipes
Karniyarik Turkish Stuffed Eggplant Recipe [Video]
Persian Recipes
Khoresh Bademjan (Persian Eggplant Stew)
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Kashke Bademjan (Persian Eggplant Dip)
Ingredients
- 4 tbsp Olive Oil
- 2 Globe eggplants, See Notes
- 1 large Onion, Sliced
- 4 cloves Garlic, Minced
- 1 tbsp Dried Mint
- 1/2 tsp Turmeric
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/3 cup Water
- 3/4 cup Kashk , also known as Jameed
Toppings
- 2 tbsp Olive oil
- 2 tbsp Dried Mint
- 1/2 tsp Turmeric
- 2 tbsp kashk
- 1/3 cup walnuts
Instructions
- Peel the eggplants and cut each into 4-5 thin pieces.
- Heat 2 tablespoons olive oil in a pan, once hot, place the eggplants in the pan and sear on both sides until golden brown. The eggplants are not supposed to cook all the way through. Remove from the pan and set aside.
- Pour the remaining 2 tablespoons of olive oil into the same pan and saute the onion until golden brown and soft.
- Add in the garlic followed by the dried mint, turmeric, salt and black pepper.
- Add in the browned eggplants and the water. Cover and cook for 20-30 minutes until the eggplants are cooked through.
- Once the eggplants are cooked, turn the heat off and mash the eggplants using a potato masher.
- Add the kashk to the eggplant mixture and stir well. Turn the heat on to medium and cook for another 10 minutes.
Topping:
- Heat the olive oil in a pan over medium heat. Add in the dried mint and saute for 2 minutes. Stir constantly and keep an eye because it would burn fast.
- Add in the turmeric and saute for one more minute.
- Top kashke bademjan with more kashk (yogurt whey), walnuts and seared dried mint.
Video
Notes
- You can use 4 Italian eggplants instead of 2 globe eggplants. Make sure the eggplants are firm and heavy for their size. They should have a bright smooth skin without any brown or soft spots.
- You can find liquid kashk (yogurt whey) in Persian/Middle Eastern shops. If you find dry kashk, mix 1/2 cup dry kashk with 1/2 cup boiling water and let it sit for some minutes, Then mix so it dissolves. The consistency should be of ketchup. If it’s too thick, add more water. You can also use kashk in Persian noodle soup (ash reshteh) or eggplant soup.
- You can find dried mint online or at Persian/Middle Easter shops. (affiliate).
- If you cannot find kashk or are not a fan of it, you can simply use sour cream, European or Greek yogurt mixed with a bit of salt instead.
- If desired, you can top this dish with caramelized or crispy onion and garlic.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a pan or a saucepan over medium heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
To prevent using too much oil, I fry roast the eggplants in the oven (preheat oven and the tray you use for eggplants- oven setting:convection bake & broil at 425 with rack about 8″ from brioiler). I oil the eggplants and season them with salt and pepper and once the oven and tray come to the temp, I add a little oil (about 1 Tbsp) and place the oiled eggplants on the tray and cook for around12-15 minutes turning eggplants half way through. They come out looking fried but without the mess and excessive oil.