Discover the tantalizing flavors of Kashke Bademjan, an authentic Persian eggplant dip bursting with aromatic sautéed onion and garlic, zesty yogurt and herbs. This lip-smacking dish is easy to make and perfect for sharing with friends.
It is of no surprise that Kashke Bademjan or Kashk e Bademjan is the most popular and favoured Persian appetiser at an Iranian restaurant! This traditional Persian dish is known for its creamy and savoury flavour. This delicious eggplant dip is a staple in Persian cuisine and is often served as an appetiser or side dish. If you are a fan of eggplants and are looking for a new and exciting dish to try, then this Authentic Kashke Bademjan Recipe is the perfect choice for you.
The Ultimate Persian Eggplant Dip
The Love for Kashke Bademjan
Kashke Bademjan is an staple aubergine dip with grilled aubergines, kashk is a preserved food made from wheat or barley mixed with sour milk or yoghurt; in Iran. These two ingredients are then fried aromatic herbs, garlic and onion. It is usually served as an appetiser alongside freshly baked bread. Even as an Iranian who makes this Persian dip on regular basis, it is still the appetiser of choice every time I go to an Iranian restaurant. Kashke Bademjan is also the one dish requested by my friends upon every visit, my mum of course, goes all out and makes only the best.
We have a few aubergines dips in Iran but this one is probably the most popular and most loved by the nation!
What is Kashk?
Kashk, a traditional Iranian ingredient made from fermented dairy products like whey, is known for its distinct, tangy flavor and widespread use in Persian cuisine. One of its most popular dishes is the classic kashke bademjan – a flavorful eggplant dip made by mixing grilled eggplant with kashk, garlic, and onion, topped with sautéed tomatoes and fried mint leaves. A staple in Persian households, this dish is often served as an appetizer or side dish.
The process of making kashk involves fermenting dairy products like yogurt or buttermilk, producing a thick and creamy substance that’s dried and stored for later use. Kashk is also known for its many health benefits, including high protein and calcium content. Grilling or roasting the eggplant in kashke bademjan creates a soft and creamy texture that pairs perfectly with the tangy kashk and other ingredients. Serve kashke bademjan with pita bread, rice, or as a dip for vegetables for a delicious and healthy meal.
Everything beautifully Caramalised
Gather the Ingredients
Before you get started, make sure to gather the necessary ingredients for this Authentic Kashke Bademjan recipe – Persian Eggplant Dip. You’ll need:
- Eggplants
- Kashk
- Garlic cloves
- Onion
- Ghee or Olive oil
- Dried mint
- Pepper and Turmeric
To garnish the dip before serving, you may also want to use chopped walnuts or pomegranate seeds.
All the Steps
Preheat Oven and Prepare Eggplants
Preheat the oven to 200C and line a baking sheet with parchment paper. Stab the eggplant all over (8-10 times) and place the eggplants, on the prepared baking sheet and bake for about 30 minutes until softened and the skin can be easily removed. I would suggest using a food processor but this would alter the texture that an authentic Persian Eggplant Dip has. Therefore, Once cooled, peel off the skin and pound it in a flat based dish with a masher for 3-5 minutes to break down the baked aubergine as much as possible.
Saute and Caramélise
Fry the onions in ghee with turmeric and pepper until caramelised. Add the garlic and fry for a few more minutes until golden. Add the pounded aubergine, pound some more in the frying pan along with the other ingredients to make sure there are no lumps and everything is well combined.
Prep the Kashk and Garnishes for the Perfect Persian Dip
Combine the dried kashk with hot water until it is smooth and runny like a salad dressing and pour that into the pan to cook with the aubergine. (This recipe doesn’t need salt as Kashk has high salt content.
Fry dried mint in ghee for a few minutes on low heat until dark green and garnish your kashke bademjan with lots of fried mint. Extra optional but recommended garnishing includes chopped walnuts when serving.
The perfect Kashke Bademjan Recipe
Frequently Asked Questions
Other Must Try Recipes!
- Mutabal – Arabic Eggplant Dip
- Lamb and Eggplant Maklouba
- Baked Aubergine And Chicken Kebab
- Tahini Walnut Aubergine Dip with Crispy Butter Beans
Kashke Bademjan – Persian Eggplant Dip
Ingredients
Instructions
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Preheat the oven to 200C and line a baking sheet with parchment paper. Stab the eggplant all over (8-10 times) and place the eggplants, on the prepared baking sheet and bake for about 30 minutes until softened and the skin can be easily removed.
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Once cooled, peel off the skin and pound it in a flat based dish with a masher for 3-5 minutes to break down the baked aubergine as much as possible.
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Fry the onions in ghee with turmeric and pepper until caramelised.
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Add the garlic and fry for a few more minutes until golden. Add the pounded aubergine, pound some more in the frying pan along with the other ingredients to make sure there are no lumps and everything is well combined.
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Combine the dried kashk with hot water until it is smooth and runny like a salad dressing and pour that into the pan to cook with the aubergine. (This recipe doesn't need salt as Kashk has high salt content.
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Allow everything to fry well for about 3o minutes, ensure there is enough ghee in the pan and add more if needed.
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Fry dried mint in ghee for a few minutes until dark green and garnish your kashke bademjan with lots of fried mint. Extra optional garnishing includes chopped walnuts when serving.
Note
- It's important to roast the aubergine either on a gas cooker, on a BBQ or in the oven. Peel the aubergines and using a manuel masher, pound the aubergines down as much as possible so that there are lumps. The consistency has to be smooth but stretchy, that why a food processor cannot be used.
