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Kashke Bademjan Persian Eggplant Dip with fresh mint and bread on the side

Kashke Bademjan (Persian Eggplant Dip)

4.87 from 29 votes
Kashke Bademjan is a popular Persian Eggplant Dip that is easy to make. It's a perfect warm appetizer, served with Persian or Pita bread
Author: Ayeh Manfre
Course: Appetizer
Cuisine: Persian
Servings: 8
Calories: 160kcal
Print
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes

Video

Ingredients 

  • 4 eggplants (1.5 kgs)
  • 1 large onion diced
  • 6 garlic cloves diced
  • 3-4 tablespoon olive oil
  • 1 teaspoon tumeric powder
  • 2 tablespoon dried mint leaves
  • 1 cup vegetable stock (or water)
  • 50 g chopped walnuts
  • 3 tablespoon kashk mixture or (sour cream or greek yogurt)

    ** See notes

Garnish (optional)

  • Extra kashk or (sour cream or greek yogurt)
  • Caramelized onions
  • Bloomed Saffron
  • Chopped walnuts

Instructions

  • Preheat oven to 180°C/350°F
  • Slice eggplants in half lengthways and cut diagonal slits into the flesh, making sure not to cut all the way through. Optional, salt the insides of the eggplant and let them stand for 15-20 minutes to allow them to sweat. Then dry them well with a paper towel
  • Drizzle with olive oil and face downwards on a baking tray with baking paper
    Cook for 45 minutes or until they have fully cooked. Remove from oven and scoop out all of the flesh with a spoon and set aside
  • In a pan, sauté the onion in olive oil and once translucent add the garlic. Add turmeric, dried mint with a tablespoon of olive oil and sauté over medium heat for a few minutes
  • Add the eggplant flesh, vegetable stock and chopped walnuts and mix through together. Simmer over low heat with the lid on for 15 minutes
  • Add the kashk mixture (refer to notes) or use sour cream or Greek yoghurt. Stir through, it should be nice and creamy
  • Allow to slightly cool and serve in a bowl. Garnish with some extra kashk and additional garnish (optional). Serve with fresh Barbari Bread (Persian flatbread) and enjoy!
⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

Notes

  • If you’re using liquid kashk which comes in a jar, it might still be quite thick like in the picture shown. Add 1-2 tablespoons of boiling water and whisk to create a thick sauce consistency
  • If you're using dry kashk, dissolve with boiling water and whisk together to create a thick sauce consistency

Nutrition

Calories: 160kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 127mg | Potassium: 603mg | Fiber: 8g | Sugar: 9g | Vitamin A: 160IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg
Keywords: dip, eggplant, family