Kashke Bademjan Recipe (Persian Eggplant Dip)

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Kashke bademjan is one of the loveliest appetizers in Iran. Cooking this delicious food is very easy. Khashke bademjan or Kashk o bademjan is served warm, unlike other eggplant dips like Baba ganoush.

This eggplant dip is literally composed of Kashk and Bademjan that means yogurt whey and eggplant. Kashke bademjan ingredients are eggplant, Kashk, onion, garlic, turmeric, salt, and black pepper. Do not worry if you can not find kashk. It is possible to use sour cream or Greek yogurt insteas.

Stick with us to find out about the Best Kashke Bademjan Recipe in CookingCounty.

Table of Contents

Kashke Bademjan Ingredients

In this section, I will introduce the main ingredients of Kashke bademjan; Kashk and eggplant.

Eggplant

Eggplant or aubergine is used in many dishes like Borani banjan and khoresh bademjan. Also, finding a high-quality eggplant makes your food more delicious. Try to find eggplants like this:

A good eggplant has shiny and smooth skin.
Try to choose a slightly firm eggplant, and when you press the eggplant, it should bounce back into its shape.
Its stem should be green.

Kashk

Kashk or yogurt whey is a kind of diary used in some Persian foods like the famous Ash reshteh or Ash jo.

You can find Kashk in middle eastern or Persian shops. There are two types of Kashk; dried and liquid. Dried Kashk is almost in the shape of a round or string. For using dried Kashk, put them irexn a little warm water, and let them dissolve gradually and turn into liquid. Keep dried kashk in a cool and dry place. However, the liquid Kashk must be kept in the fridge.

Kashk o Bademjan Recipe

For making this eggplant dip, first, peel and cut four eggplants. Then sauté them in vegetable oil one by one.
Chop four cloves of garlic and one onion into small pieces. After sautéing the eggplants, sauté the onion pieces in the pan that you sautéed the eggplants. After a while, add chopped garlic with ½ teaspoon of turmeric, ½ teaspoon of salt, and ½ teaspoon of black pepper to the onion slices, and sauté them till becoming golden.
When they are golden, add eggplants and cover the pan. Let it cook for 15 minutes.
Now it is time to mash the eggplants. Then add ¾ cup of liquid Kashk and two tablespoons of dried mint to the eggplants, onion, and garlic mixture.
Cover the pan and let them cook for 10 minutes. Our delicious Kashke bademjan is ready!

Note: you can also grill the eggplants instead of sauteing them like the Mirza Ghasemi recipe. It is less fatty.

Note: if you like kashke bademjan vegan, good news is, you can omit the kashk, and replace it with a vegan yogurt.

How to Serve Kashke Bademjan?

Serve Kashke bademjan warm or at room temperature with naan, flatbread, pitta bread, or baguette bread.

Garnish it with sauteed dried mint, walnuts, more kashk, and caramelized onion and garlic. Enjoy your dish!

For making sauteed dried mint:

Pour three tablespoons of olive oil in a saucepan.
Heat the oil. When it is hot, pour two tablespoons of dried mint in the saucepan, and turn the heat off.
Stir the dried mint, and do not heat them so much because they will get bitter.

Garnish Options for Kashke Bademjan Recipe

Garnish Kashke Bademjan is a Persian favorite. You are free to become as elaborate or as basic as you wish.

Here are some typical garnish elements that we enjoy using:

Extra kashk or Greek yogurt or sour cream
Caramelized onions
Fried dried mint
Saffron in bloom
Chopped walnuts

Tips on Making Kashke Bademjan Recipe

Although salting the eggplants is not required, I think it is an important step. Because they can be a touch bitter, eggplants can be made less bitter by salting them for 15 to 20 minutes.
Select bigger, darker-skinned eggplants since they are meatier.
Roast the eggplants on the baking tray, cut side down. By doing this, you can make sure they cook through and don’t dry out.
For maximum flavor, sauté dried mint and turmeric for a few minutes. Make careful to add a tablespoon of olive oil at this point since they can burn very rapidly.
If using kashk, gradually add hot water to dilute it and stir to form a thick sauce.
If you cannot obtain kashk, do not panic. Instead, use thick Greek yogurt or sour cream.

How to Store Kashke Bademjan

For up to four days, keep the leftovers in the refrigerator in an airtight container. In a pan, reheat over medium heat, stirring from time to time. Since the texture and flavor of frozen kashke bademjan might change, I do not advise freezing it.

FAQs on Kashke Bademjan Recipe

Which kind of eggplant ought should I use?

Since Italian or Globe eggplants are readily accessible and have a meaty texture, they are frequently utilized in Kashke Bademjan recipes. For a milder and sweeter taste, you may also use Chinese or Japanese eggplants.

What is the customary way to serve Kashke Bademjan?

Traditionally, ashke bedemjan is eaten warm or at room temperature with pita or lavash, or other fresh or toasted flatbread. It is frequently topped with a little extra kashk and served with fried onions, garlic, and mint.

Can I prepare Kashke Bademjan in advance?

It is possible to make Kashke Bademjan ahead of time. For a few days, it stays nicely in the refrigerator. Before serving, give it a gentle heat and drizzle with some water.

Easy Kashke Bademjan Recipe (Persian Eggplant Dip)

Recipe by FerdosCourse: AppetizersCuisine: Persian foodDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

330

kcal

Kashke bademjan is one of the loveliest appetizers in Iran. Cooking this delicious food is very easy. Kashk o bademjan serves warm, unlike other eggplant dips. Kashke bademjan ingredients are eggplant, Kashk, onion, garlic.

Ingredients

4 eggplants
4 cloves garlic
1 onion
½ teaspoon turmeric
½ teaspoon salt
½ teaspoon black pepper
¾ cup liquid Kashk
2 tablespoons dried mint
Sauteed dried mint
3 tablespoons olive oil
2 tablespoons dried mint

Directions

Peel and cut four eggplants.
Sauté eggplants in vegetable oil one by one.
Chop four cloves of garlic and one onion into small pieces.
After sautéing the eggplants, sauté the onion pieces in the pan that you sautéed the eggplants.
After a while, add chopped garlic with ½ teaspoon of turmeric, ½ teaspoon of salt, and ½ teaspoon of black pepper to the onion slices and sauté them till becoming golden.
When they are golden, add eggplants and cover the pan. Let it cook for 15 minutes.
Mash the eggplants.
Then add ¾ cup of liquid Kashk and two tablespoons of dried mint to the eggplants, onion, and garlic mixture.
Cover the pan and let them cook for 10 minutes. Our delicious Kashke bademjan is ready!
How to serve?
Garnish it with sauteed dried mint, walnuts, more kashk, and caramelized onion and garlic.
Serve Kashke bademjan warm or at room temperature with naan, flatbread, pitta bread, or baguette bread.
Sauteed dried mint
Pour three tablespoons of olive oil in a saucepan.
Heat the oil and when it is hot, pour two tablespoons of dried mint in the saucepan and turn the heat off.
Stir the dried mint, and do not heat them so much because they will get bitter.

Recipe Video

Notes

You can also grill the eggplants instead of sauteing them like the Mirza Ghasemi recipe. It is less fatty.
You can find Kashk in middle eastern or Persian shops.
It is possible to use sour cream or Greek yogurt instead of Kashk.