Mediterranean Diet Recipes

What is Kashke Bademjan?

Kashke bademjan, occasionally also spelled kashk-o-bademjan, is the name of a Persian eggplant dip made mainly with eggplants, onions and kashk, which is yogurt whey. The word “bademjan” means eggplant and kashk (yogurt whey) is a dairy product made of boiled and drained yogurt which has a salty and tangy flavor.

Have you ever had a dish that makes you think to yourself, “I seriously don’t know what it is about this dish, but I want to have it for the rest of my life?” Kashke bademjan is that dish for many people. You might have had it at a friend’s home, or at a Persian restaurant, or probably at a potluck. I’m sure that if you’ve had it, you’ve most definitely loved it, and have thought of making it yourself. So, here is a full guide and step by step recipe to make this delicious Persian appetizer.

Kashk o Bademjan Ingredients

• Eggplant: Use Italian eggplant or ones that don’t have many seeds in them. Make sure the eggplant is firm on the outside without any soft or brown spots.
• Oil: I usually use olive oil to make this recipe. However, neutral flavored oils such as canola or avocado oil work too.
• Onion: Large yellow or white onion would work.
• Garlic: I love this dish with a lot of garlic, but you can use less if that’s preferred.
• Spices: You need turmeric, salt and pepper for this recipe.
• Kashk: You can find dried or liquid kashk in Middle Eastern, Iranian and Mediterranean shops. The Iranian version is called kashk and the Arabic version is called Jameed. You can also follow my instructions to make homemade kashk if desired.
• Dried mint: A very important addition to this dish. I add it to both the base and fry some in oil to use as topping. You can check out my post about everything you need to know about mint to learn more.

Ingredient Highlight – Eggplant

Eggplant is one of those vegetables that is sometimes overlooked. What I love the most about eggplant is how versatile and delicious it is. There are so many tasty recipes including healthy and easy dips that use eggplant. From classic baba ganoush and mutabal to delicious Greek Melitzanosalata, eggplant dips always make a grand appearance at our appetizer table.  If you love eggplants, make sure to try my eggplant caponata recipe as well.

In the olden days, Iranians would fry the eggplant in oil to cook it, and some still do. However, one should keep in mind that eggplant absorbs a lot of oil, even when you salt it to extract the bitterness. To avoid excessive use of oil, we lightly pan sear the eggplant in a small amount of olive oil and then finish the cooking by adding some water. I have found that roasting or air frying eggplant for kashke bademjan would dry them out a bit which would alter the consistency of the dip.

What is Kashk?

Kashk is an Iranian kitchen staple that’s usually used in Ash (thick soup) such as ash reshteh and eggplant soup. Yogurt whey or kashk comes in dry or liquid form. The dry form can be round, or it can be formed into small pieces and should be kept in a cool, dry place.

To use prepare dried kashk, place some in a bowl and cover with boiling water. Wait for some minutes and then stir until it’s dissolved in water. The liquid form, however, should be kept in the fridge and can go directly into a recipe.

How To Make Kashk e Bademjan Persian Eggplant Dip

Step1: Prepare The Eggplant

Heat some olive oil in a pan over medium high heat. Sear the eggplant pieces for about 2-3 minutes on each side so they brown completely. Take them out of the pan and set aside.

Step 2: Cook The Dip

Saute the onion until golden. Add in the garlic followed by the salt, pepper, turmeric and dried mint. Add in the browned eggplants and a bit of water. Cover and cook over medium heat for 30 minutes or so until the eggplants are tender and fully cooked.

Step 3: Mash and Mix

Mash the eggplants and onions using a masher. Then stir in the kashk and cook it for a few minutes over medium heat.

Step 4: Prepare the toppings

Saute some dried mint and turmeric in olive oil over medium heat, keep a close eye so they don’t burn. Top the kashk o bademjan with more kashk, dried mint and turmeric oil and walnuts if desired.

Serving Suggestion

This Persian eggplant dip is usually served as an appetizer though I can totally have it as a main dish. Kashke bademjan is usually served with bread like lavash, barbari, pita or naan. I always serve it with some sabzi khordan for extra freshness.

Storage

Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a pan over medium heat and stir occasionally. I don’t recommend freezing kashke bademjan since the texture and flavor would be different.