Updated: Jan 25
Kashke Bademjan is a Persian eggplant dip. It's best to serve warm and it has a creamy texture with tart favor.
Kashk is a middle eastern ingredient which is made of fermented yogurt. It's more common to find it sold wet but it can be sold dry too. It has a thick texture and to use it you can mix it with couple tablespoons of hot water to thin it out. It has a salty and tangy flavor and you can find it easily in any Iranian grocery stores.
Bademjan also translate to eggplant in Farsi!
This dip is full of flavors with just a few main ingredients. Besides Kashk, the toppings also brings lots of flavors and textures to this dip.
This recipe comes together very easily and if you like eggplant as much as me, you can even eat this as a main dish!
This recipe would serve 4 people.
4 Chinese eggplants or 2 large eggplants
1 large onion
4 cloves garlic (minced)
4-5 tablespoons olive oil
1/4 teaspoon ground turmeric
1/2 teaspoon salt
1/2 tablespoon ground pepper
1/4 cup liquid Kashk
1/2 teaspoon grounded saffron (dissolved in 2 tablespoon hot water)
2 tablespoons dried mint
2 tablespoons olive oil
1/4 cup crushed walnut
1 tablespoon warm liquid Kashk
1 tablespoon bloomed saffron (optional)
Peel the eggplants and slice them vertically in thick slices.
in a large pan heat 2 tablespoons of olive oil on medium heat and sear the eggplants in batches (don't over crowd the pan). Once both sides of the eggplants are seared, take the first batch out and add the next batch. Add more olive oil as needed. Set all the seared eggplants aside on a plate.
meanwhile thinly slice your onion. In a same pan add 1 tablespoon olive oil and sauté your onion on a medium heat until, stir frequently until they are caramelized.
add the minced garlic, turmeric, salt and pepper to the onions and sauté for another couple minutes.
Now add the seared eggplants back to the pan, mix everything well together. add 1/3 cup hot water to the pan and cover it with a lid. (This way you make sure that the eggplants are cooked well)
Let it cook for 10-15 minutes on a medium-low heat or until eggplants are cooked through and water is evaporated.
Take it off the heat and mash everything with a fork or potato masher until mostly smooth.(alternatively you can use hand blender and make it super smooth but I rather mine to be chunky).
Add the Kashk in and bring the pan back to the heat.
let it cook for few more minutes, stir occasionally.
meanwhile for the topping heat 2 tablespoon olive oil in a small pan. Once it's hot, take it off the heat and add in the dried mint. Set it aside.
Take the eggplant mixture off the heat and add the bloomed saffron.
Taste and add more salt if it needed. (If you add more Kashk to top, just keep it in mind that Kashk is pretty salty too.)
Transfer it to a serving plate.
Top in with dried mint bloomed in oil, warm Kashk, crushed walnut and bloomed saffron(if using).
serve it warm with Lavash, Sangak or pita