Kashk-e Bademjan (Persian Fried Eggplant and Whey Dip)
Local name: کشک بادمجان
In short: Silky fried eggplant mashed with caramelized onion and garlic, folded with tangy kashk and topped with mint oil and crisp onions. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 50 min
- Resting
- 30 min
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 275 kcal
Kashk-e bademjan is a warm Persian eggplant dip that turns up at family dinners, parties and Ramadan iftar tables. The eggplant is fried until meltingly soft, mashed with plenty of caramelized onion and garlic, then enriched with kashk, a tangy dried-whey paste. The finishing touches of mint oil, fried onion and walnuts make the plate. Scoop it up with warm flatbread.
Instructions
- Toss the eggplant slices with the 1 tbsp salt and leave them in a colander for 30 minutes. Rinse and pat very dry with a towel.
- Heat 2 tbsp of the frying oil in a wide skillet over medium-high heat. Fry the eggplant in batches for 3 to 4 minutes per side until deep golden, adding oil as needed. Drain on paper towels.
- In a wide pot, cook the onions in the 3 tbsp oil over medium heat for 20 minutes until deep golden. Lift out 2 tbsp of onions for the topping. Add the garlic and turmeric to the rest and stir for 1 minute.
- Add the fried eggplant and the water. Cover and simmer for 15 minutes, then mash with a fork or the back of a spoon into a coarse puree.
- Stir in the 120 ml kashk and the pepper and cook for 5 minutes, stirring. Taste and add salt only if needed, as kashk is already salty.
- Heat the 1 tbsp oil in a small pan, take it off the heat and stir in the dried mint for 20 seconds. Spoon the dip onto a platter and finish with the mint oil, reserved onions, a drizzle of kashk and the walnuts.
Tips
- No kashk? Use 120 ml (1/2 cup) thick plain yogurt mixed with 1/2 tsp salt and a squeeze of lemon, and stir it in off the heat so it does not curdle.
- To use less oil, brush the salted slices with oil and roast them at 220°C (425°F) for 30 minutes, turning once, instead of frying.
Questions and answers
What is kashk?
Kashk is a fermented, dried whey product with a sour, salty taste, sold as a thick liquid or paste in Persian shops. It is used to finish soups and eggplant dishes.
Can I make kashk-e bademjan ahead of time?
Yes. It keeps for 4 days in the fridge and tastes good warm or at room temperature. Add the toppings just before serving.
Is kashk-e bademjan vegetarian?
Yes, as written. It contains dairy in the form of kashk but no meat or fish.
How long does it take to make Kashk-e Bademjan (Persian Fried Eggplant and Whey Dip)?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Kashk-e Bademjan (Persian Fried Eggplant and Whey Dip)?
About 275 kcal per serving, with 4 g of protein, 16 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 275 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 16 g |
| Fat | 22 g |
| Fiber | 7 g |
| Sugar | 9 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
