Cooking County » Kashke Bademjan Recipe (Persian Eggplant Dip)
kashke-bademjan-recipe

Kashke Bademjan Recipe (Persian Eggplant Dip)

Kashke bademjan is one of the loveliest appetizers in Iran. Cooking this delicious food is very easy. Khashke bademjan or Kashk o bademjan is served warm, unlike other eggplant dips like Baba ganoush. This eggplant dip is literally composed of Kashk and Bademjan that means yogurt whey and eggplant. Kashke bademjan ingredients are eggplant, Kashk, onion, garlic, turmeric, salt, and black pepper. Do not worry if you can not find kashk. It is possible to use sour cream or Greek yogurt.

Kashke bademjan ingredient

In this section, I will introduce the main ingredients of Kashke bademjan; Kashk and eggplant.

Eggplant

aubergines for kashk o bademjoon

Eggplant or aubergine is used in many dishes like Borani banjan and khoresh bademjan. Also, finding a high-quality eggplant makes your food more delicious. Try to find eggplants like this:

  1. A good eggplant has shiny and smooth skin.
  2. Try to choose a slightly firm eggplant, and when you press the eggplant, it should bounce back into its shape.
  3. Its stem should be green.

Kashk

Kashk

Kashk or yogurt whey is a kind of diary used in some Persian foods like the famous Ash reshteh or Ash jo.

You can find Kashk in middle eastern or Persian shops. There are two types of Kashk; dried and liquid. Dried Kashk is almost in the shape of a round or string. For using dried Kashk, put them in a little warm water, and let them dissolve gradually and turn into liquid. Keep dried kashk in a cool and dry place. However, the liquid Kashk must be kept in the fridge.

Kashke bademjan recipe

For making this eggplant dip, first, peel and cut four eggplants. Then sauté them in vegetable oil one by one.

Chop four cloves of garlic and one onion into small pieces. After sautéing the eggplants, sauté the onion pieces in the pan that you sautéed the eggplants. After a while, add chopped garlic with ½ teaspoon of turmeric, ½ teaspoon of salt, and ½ teaspoon of black pepper to the onion slices, and sauté them till becoming golden.

When they are golden, add eggplants and cover the pan. Let it cook for 15 minutes.

Now it is time to mash the eggplants. Then add ¾ cup of liquid Kashk and two tablespoons of dried mint to the eggplants, onion, and garlic mixture.

Cover the pan and let them cook for 10 minutes. Our delicious Kashke bademjan is ready!

Note: you can also grill the eggplants instead of sauteing them like the Mirza Ghasemi recipe. It is less fatty.

How to serve Kashke bademjan?

Serve Kashke bademjan warm or at room temperature with naan, flatbread, pitta bread, or baguette bread.

Garnish it with sauteed dried mint, walnuts, more kashk, and caramelized onion and garlic. Enjoy your dish!

For making sauteed dried mint:

  1. Pour three tablespoons of olive oil in a saucepan.
  2. Heat the oil. When it is hot, pour two tablespoons of dried mint in the saucepan, and turn the heat off.
  3. Stir the dried mint, and do not heat them so much because they will get bitter.

Kashke Bademjan Recipe (Persian Eggplant Dip)

Recipe by ShayanCourse: AppetizersCuisine: PersianDifficulty: Easy
Servings

3

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

330

kcal

Kashke bademjan is one of the loveliest appetizers in Iran. Cooking this delicious food is very easy. Kashk o bademjan serves warm, unlike other eggplant dips. Kashke bademjan ingredients are eggplant, Kashk, onion, garlic.

Ingredients

  • 4 eggplants

  • 4 cloves garlic

  • 1 onion

  • ½ teaspoon turmeric

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ¾ cup liquid Kashk

  • 2 tablespoons dried mint

  • Sauteed dried mint
  • 3 tablespoons olive oil

  • 2 tablespoons dried mint

Directions

  • Peel and cut four eggplants.
  • Sauté eggplants in vegetable oil one by one.
  • Chop four cloves of garlic and one onion into small pieces.
  • After sautéing the eggplants, sauté the onion pieces in the pan that you sautéed the eggplants.
  • After a while, add chopped garlic with ½ teaspoon of turmeric, ½ teaspoon of salt, and ½ teaspoon of black pepper to the onion slices and sauté them till becoming golden.
  • When they are golden, add eggplants and cover the pan. Let it cook for 15 minutes.
  • Mash the eggplants.
  • Then add ¾ cup of liquid Kashk and two tablespoons of dried mint to the eggplants, onion, and garlic mixture.
  • Cover the pan and let them cook for 10 minutes. Our delicious Kashke bademjan is ready!
  • How to serve?
  • Garnish it with sauteed dried mint, walnuts, more kashk, and caramelized onion and garlic.
  • Serve Kashke bademjan warm or at room temperature with naan, flatbread, pitta bread, or baguette bread.
  • Sauteed dried mint
  • Pour three tablespoons of olive oil in a saucepan.
  • Heat the oil and when it is hot, pour two tablespoons of dried mint in the saucepan and turn the heat off.
  • Stir the dried mint, and do not heat them so much because they will get bitter.

Notes

  • You can also grill the eggplants instead of sauteing them like the Mirza Ghasemi recipe. It is less fatty.
  • You can find Kashk in middle eastern or Persian shops.
  • It is possible to use sour cream or Greek yogurt instead of Kashk.

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