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Mediterranean Diet Recipes

Kashke Bademjan (Persian Eggplant Dip)

  • Serves: 10–12
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes

Kashk-e-Bademjan is one of the most beloved dishes in Persian cuisine, celebrated for its rich, comforting flavors and nourishing ingredients. Made with roasted eggplant, caramelized onions, garlic, dried mint, and kashk—a fermented dairy product prized throughout Iran—this traditional dish has been enjoyed for centuries as both everyday fare and a centerpiece of hospitality.

From the perspective of traditional Mediterranean and Persian medicine, eggplant was valued as a warming food that paired beautifully with digestive herbs and fermented dairy. Kashk, in particular, was treasured for its concentrated nutrition and tangy flavor, while garlic, onions, and mint were commonly used to support digestion and balance heavier meals. Together, these simple ingredients create a dish that is deeply satisfying, layered with flavor, and rooted in generations of culinary wisdom.

Served warm with fresh lavash bread, Kashk-e-Bademjan remains a timeless expression of Persian comfort food and the art of gathering around the table.

Kashk-e-Bademjan Ingredients

10 medium eggplants, halved lengthwise
 6–8 tablespoons extra-virgin olive oil, divided
 2½ tablespoons kosher salt, divided
 1 teaspoon black pepper, divided
 1 large yellow onion, thinly sliced
 10 cloves garlic, thinly sliced
 4 tablespoons dried mint
 2 teaspoons ground turmeric                                   

½ cup walnuts, chopped
 ¾ cup kashk (fermented Persian dairy product), divided

Instructions :

  1. Preheat the oven to 425°F on the roast setting. For Miele clients, use Convection Roast at 425°F
  2. Arrange the eggplant halves cut-side up on large baking sheets. Drizzle with olive oil and season lightly with salt and pepper. Roast for 40–50 minutes, or until the eggplants are completely tender and easily pierced with a fork.
  3. Allow the eggplants to cool slightly. Scoop the flesh into a bowl, incorporating some of the softened skin for added flavor and texture. Transfer to a food processor or blender and pulse until mostly smooth with a few small chunks remaining.
  4. Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt and pepper. Cook slowly, stirring occasionally, for about 25 minutes, until deeply golden and caramelized.
  5. Remove about one-third of the onions and reserve for garnish.
  6. Increase the heat to medium. Add the garlic, dried mint, and turmeric to the skillet. Cook for 1–2 minutes, stirring constantly, until fragrant. Reserve a small spoonful of this mixture for garnish.
  7. Add the blended eggplant mixture to the skillet and stir to combine. Bring to a gentle simmer and cook for 5–10 minutes to allow the flavors to meld.
  8. Remove from the heat. Stir in ½ cup of the kashk and season with the remaining salt and pepper to taste.
  9. Transfer the Kashk-e-Bademjan to a serving dish. Using a spoon, create decorative circular layers of the reserved caramelized onions, garlic-mint mixture, and remaining kashk over the surface. Top with chopped walnuts (optional) in the center if desired 
  10. Serve warm with fresh lavash or other Persian flatbread.

Ready to Serve

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