Persian
Kashk-e Bademjan
This Persian eggplant dip is soft, savory, and deeply fragrant with fried mint, golden onion, garlic, and tangy kashk. It is traditionally served warm, spooned into a shallow dish and finished with glossy garnishes.
Watch it madeRural Cuisine (Shorts) · 1:01
Ingredients
- Italian eggplants2 large, about 600g
- Fine salt1 tsp, plus more to taste
- Neutral oil1/3 cup
- Yellow onion1 large, thinly sliced
- Garlic4 cloves, thinly sliced
- Ground turmeric1 tsp
- Dried mint1 tbsp
- Liquid kashk1/3 cup, plus 2 tbsp for garnish
- Water1/4 cup, plus more as needed
- Chopped walnuts2 tbsp
- Ground black pepper1/4 tsp
Method
- Peel the eggplants and cut them lengthwise into thick slices.
- Sprinkle the eggplant with 1 teaspoon salt and let it sit in a colander for 20 minutes, then rinse briefly and pat completely dry.
- Heat the oil in a wide skillet over medium heat and fry the eggplant in batches until deeply golden on both sides and soft inside.
- Transfer the fried eggplant to a plate and leave about 3 tablespoons of oil in the skillet.
- Add the sliced onion and fry over medium heat, stirring often, until golden brown and crisp at the edges.
- Remove half of the fried onion for garnish and keep the rest in the skillet.
- Add the sliced garlic to the skillet and fry for 1 to 2 minutes until fragrant and lightly golden.
- Stir in the turmeric and black pepper, then add the fried eggplant back to the skillet.
- Mash the eggplant with the onion and garlic until it becomes a coarse, creamy mixture.
- Stir in 1/3 cup kashk and 1/4 cup water, then simmer gently for 8 to 10 minutes, stirring often, until thick and unified.
- Taste before adding more salt, as kashk is usually salty, and adjust the consistency with a splash of water if needed.
- In a small pan, warm 1 tablespoon of the remaining oil over low heat, add the dried mint, and stir for just a few seconds until dark green and fragrant; do not let it burn.
- Spoon the kashk-e bademjan into a shallow serving dish.
- Garnish with the reserved fried onion, mint oil, extra kashk, and chopped walnuts, then serve warm.
Common questions
Can I substitute the kashk if I can’t find it?
Yes. The closest substitute is thick Greek yogurt or labneh thinned with a little water and salted lightly. It won’t taste exactly the same, but it gives the same creamy tang and works well in the final mash.
How long does the eggplant need to sit with salt, and can I skip that step?
Give it about 20 minutes. Salting helps draw out bitterness and excess water, so the eggplant fries better and turns creamier. You can skip it if the eggplants are very fresh and mild, but the texture may be softer and greasier.
What are the most common mistakes when making Kashk-e Bademjan?
The biggest mistakes are not drying the eggplant well, overcrowding the pan, and undercooking the onions. Wet eggplant splatters and absorbs oil, while pale onions make the dish taste flat. Fry until deeply golden for the best flavor.
How should I store leftovers, and does the flavor improve overnight?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, especially the onion, garlic, and mint. Reheat gently on low heat or in short microwave bursts, adding a splash of water if needed.
What should I serve with Kashk-e Bademjan?
Serve it warm with flatbread like sangak, lavash, or pita, plus extra fried onions and mint on top. It also works as part of a mezze spread with fresh herbs, radishes, cucumbers, and pickles for contrast.