Kashke Bademjan ~ Persian Style Roasted Eggplant Dip

By • January 18, 2011 • 14 Comments

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Author Notes: An eggplant dip inspired by a famous Persian dip called Kashke Bademjan. Don't let the name intimidate you, this dip is really easy to make. Roasted eggplants are mashed up and added to the caremalized onions, which are sauteed with garlic, dried mint, saffron, some lemon juice, turmeric & salt/pepper to taste. Finally garnished with Kashk, chopped walnuts, & caramelized onions. Kashk is a fermented by product from cheese-making, Kashk has a strong flavor, like a liquid fetta cheese and is used extensively in Persian cuisine. I found Kashk at my local Middle Eastern market, it comes in a dried form which I just added some water to make a paste. {Please Note} Sour Cream makes a good substitute for the Kashk. Serve warm with Lavash or Pita Bread.onetribegourmet

Serves 4

  • 1/4 cup or less, extra virgin olive oil
  • 2 large eggplants, roasted & mashed
  • 1 large onion, sliced thin
  • 3 cloves of garlic, minced
  • 2 tablespoons dried mint leaves
  • 1 tablespoon Kashk
  • 1/2 teaspoon saffron threads, soaked in 2 tablespoons of hot water
  • 1/2 teaspoon freshly squeezed lemon juice
  • salt & pepper to taste
  • garnish with chopped walnuts, caramelized onions & fresh chopped mint
  1. Roast Eggplant coated with olive oil in a 400 degree oven until the skin is charred and the eggplant releases liquid. Take the roasted eggplant out of the oven, cover and let it rest for 10 minutes.
  2. Heat a heavy bottom pan and add olive oil to it. Now add the sliced onions and caramelize the onion on a medium heat. Heat should not be very high, otherwise onions will burn instead of caramelizing.
  3. Spoon out the onions onto paper towels leaving the oil behind in the pan.
  4. Now add garlic & mint and saute for 2 minutes.
  5. Now add to the same pan the roasted eggplant mixture{mashed}, caramelized onions {save some for garnish}, saffron liquid, lemon juice, turmeric powder & salt/pepper. Saute for few more minutes.
  6. For the Kashk, add 3 tablspoons water to 1 tablespoon Kashk powder. OR use sour cream diluted with some milk.
  7. Serve the dip on a plate, first spoon the Kashk mixture, then garnish the dip with caramelized onions, toasted chopped walnuts, & chopped fresh mint.
  8. Serve this delicious Persian Dip warm with Lavash or Pita Breads.
Jump to Comments (14)

Tags: eggplant dip, Persian, savory

Comments (14) Questions (0)

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over 1 year ago tavsanoglu

Do you eat this chilled or freshly made, warm?

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over 1 year ago 1tsplove

Warm!

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over 1 year ago Cheiranthus

Do you have an approximate weight for the cooked eggplant? Fresh ones vary so much in size and I often use canned, grilled eggplant for seasonal/time concerns.

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over 1 year ago dkhoshabo

Never sautee mint for two minutes. when the garlic is 10 seconds from done add the mint and remove from the heat, or you'll have burnt mint

Dscf1365

about 3 years ago FoodieFara

Hello! Great recipe. I don't see how much turmeric is needed.. Thanks!

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almost 4 years ago briggsy

this looks awesome! i'm making this tonight for a persian dinner tomorrow night. let it marinate a little! also gonna make a salad with sumac and lime dressing and chicken kebabs/Jujeh kabab. i love the tangy lemony goodness of persian food! thanks for posting!

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almost 4 years ago lastnightsdinner

Wow, this looks amazing!

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almost 4 years ago onetribegourmet

Thanks so much Jen! :)

Annalbu

almost 4 years ago AppleAnnie

Sound wonderful; lemon + eggplant + walnuts + garlic is usually a winning combination.

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almost 4 years ago onetribegourmet

Thanks Annie! :)

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almost 4 years ago melissav

Sounds awesome. Could you use yogurt instead of the Kashk or is sour cream really a better option?

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almost 4 years ago onetribegourmet

Thanks Melissa! I think yogurt will work fine too in this recipe! :)

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almost 4 years ago fortheloveofyum

I really enjoy kashk-e-bademjan. My BIL took us to a Persian restaurant and theirs was fantastic.

Yours looks really good! Lovely presentation :)

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almost 4 years ago onetribegourmet

Thank you Nadia! :)