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4.95 from 38 votes

Kashke Bademjan (Persian Eggplant Dip)

Kashke bademjan is a simple Persian eggplant dip that is made with a handful of ingredients. This tasty vegetarian dip is full of amazing flavors and makes for a perfect appetizer!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer, Main Course
Cuisine: Persian
Servings: 4 servings
Calories: 263kcal


  • 4 tablespoon Olive Oil
  • 4 Chinese Eggplants See Note #1
  • 1 large Onion Sliced
  • 4 cloves Garlic Minced
  • ½ teaspoon Turmeric
  • ½ teaspoon salt
  • ½ teaspoon Black Pepper
  • ¼ cup Water See Note #2
  • ¾ cup Liquid Kashk See Note #3
  • 1 tablespoon Bloomed Saffron See Note #4
  • 2 tablespoon Dried Mint See Note #5


  • Peel the eggplants and cut them in halves lengthwise, then cut each into half width-wise. 
  • 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. 
  • Take the eggplants out of the pan and place them in a plate. In the same pan, pour two tablespoons olive oil and saute the onion until golden brown and soft. 
  • Add in the garlic and give it a nice stir. 
  • Add in the browned eggplants, turmeric, salt and black pepper. Mix and add the water. Cover and cook for ten to fifteen minutes until the eggplants are cooked through. 
  • Once the eggplants are cooked, turn the heat off and mash the eggplants using a potato masher or an immersion blender. 
  • Add kashk, one tablespoon dried mint and bloomed saffron to the eggplant mixture and stir well. Turn the heat on to medium and cook for another five to eight minutes. 
  • Serve warm with pita, lavash or naan bread. 


  • Heat ½ tablespoon olive oil in a pan and sear one tablespoon dried mint for thirty seconds. 
  • Top kashke bademjan with more kashk (yogurt whey), walnuts, seared dried mint and caramelized onion and garlic. 


  1. You can use any other type of eggplants such as Italian, graffiti or regular globe eggplants. You'll need about 1-1.5 lb eggplants.
  2. If the eggplants are not cooked completely, add more water, start with three to four tablespoons.
  3. You can find liquid kashk (yogurt whey) in Persian/Middle Eastern shops. If you find dry kashk, mix ½ cup dry kashk with ½ 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.
  4. To work with saffron, check out our tutorial on how to bloom saffron.
  5. You can find dried mint online or at Persian/Middle Easter shops. (affiliate).
  6. If you cannot find kashk or are not a fan of it, you can simply use sour cream, European or Greek yogurt instead.
  7. If you would like to freeze kashke bademjan, freeze the mixture before adding the kashk, sour cream or yogurt. Once you're ready to eat, thaw kashke bademjan, mix it with kashk and heat in a pan.


Calories: 263kcal | Carbohydrates: 22g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 332mg | Potassium: 691mg | Fiber: 8g | Sugar: 10g | Vitamin A: 278IU | Vitamin C: 9mg | Calcium: 107mg | Iron: 2mg