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.
Servings: 4 people
Ingredients
- 1/4 cup extra-virgin 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
- 1/4 teaspoon turmeric powder
- 1/4 cup water
- 1/2 tablespoon bloomed saffron optional
- 1/4-1/2 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!
Video
Nutrition
Calories: 137kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 5mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg