Kashke Bademjan (Persian Eggplant Dip)

5 from 3 votes

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Kashke Bademjan (Persian Eggplant Dip)

Kashke Bademjan (Persian Eggplant Dip)

This Kashke Bademjan (Persian Eggplant Dip) dish is by far, the most amazing dip in the entire universe! Creamy goodness, caramelized flavors and fried mint, it is the most harmonious unison of ingredients that work so well together. This kashk e bademjan dip is a traditional and simple Persian eggplant dip. It’s vegetarian, delicious served with warmed bread! The perfect appetizer.

My husband first showed me Kashk e Bademjan when we first started dating (he’s Persian!), and since then, it’s been one of my favorite dips. Whenever we go to our favorite Persian restaurants, this is the dip we are always ordering. He showed me some tips and tricks he learned growing up for this recipe, and it is just epic!

Kashke Bademjan (Persian Eggplant Dip)

The Meaning of Kashk e Bademjan

Kashke Bademjan translates to “kashk and eggplant”. Kashk is a middle eastern ingredient that is made from drained yogurt whey or sour milk. It’s sold either dried or wet.  If you purchase it dried, you can easily just add a tad of warm water over it and mix well to combine (sort of like how you would with tahini!)

You can purchase Kashk (dairy product) at your local Persian and Middle Eastern markets! You can also purchase directly through sources like amazon. While you can sub out kashk in this recipe with yogurt or what you have access to, to really get this authentic taste and flavor, I highly suggest finding kashk!

Kashke Bademjan (Persian Eggplant Dip)

Ingredients You Need

  • Olive oil
  • Eggplant
  • large yellow onion
  • Garlic cloves
  • Dried mint
  • Turmeric powder
  • Water
  • Bloomed saffron
  • Kashk or yogurt
  • Walnuts
  • Salt and pepper to taste

Kashke Bademjan (Persian Eggplant Dip)

Steps To Make This Recipe

Step 1: peeling eggplant

Begin by peeling the skin off your eggplant, and slicing your eggplant in slices, vertically.

Step 2: sear/fry eggplant

In a pan, heat olive oil and add in your eggplant in batches on medium heat to high heat, and sear on both sides of the eggplant until golden brown. I like mine more on the caramelized side, so I will wait until it’s what I like here! Once all your eggplant is well caramelized, set aside on a plate.

Step 3: bloom saffron

While your eggplant is on the heat, you can *bloom your saffron (this is an optional step). Take a pestle and mortar and grind 1/4th teaspoon of ground saffron threads. Once grinded up in a paste, add in a cup with 1-2 ice cubes. Allow to melt until you get your bloomed saffron!

Step 4: cook your onions

Now, back to the eggplants. In the same skillet, add a little bit more olive oil and saute your onions until soft and golden brown. Stir. Alternatively, you can start caramelizing your onions in a separate skillet if you prefer while you are grilling the eggplant.

Step 5

Add in garlic and dried mint at this point to the onions and mix until combined on low. Once your onions are complete, set aside about 2-3 tablespoons for topping!

Step 6: combine ingredients

Next, either in your skillet with the onions or in a new deeper pot, add back in your eggplant, the onion/garlic/mint mixture, salt, pepper, turmeric and mix well. Add in 1/4th cup water, and cover. This will allow your eggplant to get fully cooked through and soft – around 10 minutes.

Step 7

Once the liquid has dissolved and your eggplant is cooked, mash your eggplant. You can use a pestle here, you can do a quick immersion blend or just a potato masher (that’s what I used).

*Tip: I would advise not to put in a blender or food processor, I personally like serving it a little bit chunky and not super smoothed out through a blade.

Step 8

Once your dip is fully combined and mashed to your desired consistency, add in your bloomed saffron, salt and pepper to taste and your *kashk. Mix well to combine on low heat for another 5-6 minutes.

Step 9: top and serve

Pour in a bowl. Garnish with fresh mint, your reserved onions, a little bit more kashk and serve! Serve with Sangkak (or your bread of choice).

*Tip: you can alternatively top with chopped walnuts and more dried mint bloomed in oil if you would like as well!

Kashke Bademjan (Persian Eggplant Dip)

FAQ’s & Tips:

Breads to serve with this dip

I’ve always had this with sangkak, which is a traditional Persian bread. You can also serve with pita bread, lavash and barbari!

Dry vs. wet/liquid form kashk

  • How do you use Kashk powder? If you only have access to a dry kashk, you can just thin out with warm water!
  • What can I substitute for Kashk? You can use any yogurt, greek yogurt for example, or sour cream if you can’t access.

For the eggplant varieties

You can use any eggplant you have access to! For this, I like to just use regular Italian eggplant, but you can also use Graffiti or Chinese eggplant!

Topping options

You can top with fresh mint, extra grilled onions and a little bit more kashk. I personally love to add a lot more of the liquid kashk because it adds such an amazing tangy and punchy flavor that really brings out all the other flavors! Other toppings can be your favorite herbs like parsley.

Other toppings can include chopped walnuts, and dried mint bloomed in oil.

Kashk e Bademjan (Persian Eggplant Dip)

More dip recipes to check out:

If you do make this Kashk e Bademjam recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Kashk e Bademjan (Persian Eggplant Dip)

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Kashke Bademjan (Persian Eggplant Dip)
5 from 3 votes

Kashke Bademjan (Persian Eggplant Dip)

This Kashke Bademjan is by far, the most amazing dip! Creamy goodness and caramelized flavors, this kashk e bademjan is SO good.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4 people

Ingredients 

  • 1/4th cup olive oil
  • 2 large eggplant or 4 smaller chinese eggplant, peeled and thinly sliced vertically
  • 1 large yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 tablespoons dried mint
  • 1/4th teaspoon turmeric powder
  • 1/4th cup water
  • 1/2 tablespoon bloomed saffron, optional
  • 1/4th-1/2 cup kashk or yogurt depending on your preference (and more for serving)
  • top with chopped walnuts, optional
  • salt and pepper to taste

Instructions 

  • Begin by peeling the skin off your eggplant, and slicing your eggplant in slices, vertically.
  • In a pan, heat olive oil and add in your eggplant in batches, and sear on both sides of the eggplant until golden brown. I like mine more on the caramelized side, so I will wait until it's what I like here! Once all your eggplant is well caramelized, set aside on a plate.
  • While your eggplant is on the heat, you can *bloom your saffron (this is an optional step). Take a pestle and mortar and grind 1/4th teaspoon of ground saffron threads. Once grinded up in a paste, add in a cup with 1-2 ice cubes. Allow to melt until you get your bloomed saffron!
  • Now, back to the eggplants. In the same skillet, add a little bit more olive oil and saute your onions until soft and golden brown. Alternatively, you can start caramelizing your onions in a separate skillet if you prefer while you are grilling the eggplant.
  • Add in garlic and dried mint at this point to the onions and mix until combined on low. Once your onions are complete, set aside about 2-3 tablespoons for topping!
  • Next, either in your skillet with the onions or in a new deeper pot, add back in your eggplant, the onion/garlic/mint mixture, salt, pepper, turmeric and mix well. Add in 1/4th cup water, and cover. This will allow your eggplant to get fully cooked through and soft – around 10 minutes.
  • Once the liquid has dissolved and your eggplant is cooked, mash your eggplant. You can use a pestle here, you can do a quick immersion blend or just a masher (that's what I used).
    *Tip: I would advise not to put in a blender or food processor, I personally like serving it a little bit chunky and not super smoothed out through a blade.
  • Once your dip is fully combined and mashed to your desired consistency, add in your bloomed saffron, salt and pepper to taste and your *kashk. Mix well to combine on low heat for another 5-6 minutes.
  • Top with fresh mint, your reserved onions, a little bit more kashk and serve! Serve with sangkak (or your bread of choice).
    *Tip: you can alternatively top with chopped walnuts and more dried mint bloomed in oil if you would like as well!
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1 Comment

  1. Kashk e Bademjan is not actually a dip. I lived and worked in Tehran and nearby towns and was taught to make it by the local ladies. The eggplant is fried and then served covered in the kashk, which is used as a sauce. It is sometimes eaten with rice and salad.