AppetizerSide Dish

Kashke Bademjan

Name: Kashke Bademjan
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: persian, middle_eastern
Ingredients: 900 g eggplant peeled and diced into 1-inch cubes; 1 pcs yellow onion finely chopped; 4 clove garlic minced; 4 tbsp olive oil; 0.5 tsp turmeric powder; 1 tbsp dried mint; 0.5 cup vegetable broth; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup kashk; 2 tbsp walnut chopped, for garnish (optional)

Experience the rich, savory depths of Kashke Bademjan, a classic Persian appetizer featuring tender eggplant slow-cooked with aromatic turmeric and garlic. This creamy, smoky dip is then swirled with tangy kashk (fermented whey) and crowned with fragrant fried mint and crunchy walnuts, offering a symphony of textures and flavors.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 251 kcal

Allergen information: may contain nuts and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 geggplant, peeled and diced into 1-inch cubes
1 pcsyellow onion, finely chopped
4 clovegarlic, minced
4 tbspolive oil
0.5 tspturmeric powder
1 tbspdried mint
0.5 cupvegetable broth
0.5 tspsalt
0.25 tspblack pepper
0.5 cupkashk

garnish

2 tbspwalnut, chopped, for garnish(optional)

Equipment

Large non-stick pan or Dutch oven · Slotted spoon · Cutting board · Chef's knife · Small pan · Potato masher or sturdy fork · Serving dish

The method

Step by step

1
Prepare the eggplant by peeling and cutting it into 1-inch cubes.
About 5 min
Cook’s note: Salting the eggplant cubes for 30 minutes before cooking and then rinsing and patting them dry can help draw out bitterness and excess moisture, leading to better browning and a less watery dip.
2
Heat 2 tablespoons of olive oil in a large non-stick pan or Dutch oven over medium-high heat until shimmering.
About 2 min
3
Add the eggplant cubes to the hot oil and cook, stirring frequently, until they are softened and beautifully golden brown on all sides, which typically takes 10-15 minutes.
About 15 min
Cook’s note: Avoid overcrowding the pan; cook the eggplant in two batches if necessary to ensure proper browning rather than steaming.
4
Remove the cooked eggplant from the pan with a slotted spoon and set it aside in a bowl.
About 1 min
5
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same pan.
About 1 min
6
Add the finely diced yellow onion to the pan and sauté, stirring occasionally, until it becomes translucent and lightly caramelized, about 8-10 minutes.
About 10 min
Cook’s note: Cooking the onions slowly brings out their natural sweetness, adding depth to the dish.
7
Stir in the minced garlic and turmeric powder, cooking for just 1 minute until fragrant.
About 1 min
Cook’s note: Garlic burns quickly, so keep a close eye on it and stir constantly to prevent bitterness.
8
Return the browned eggplant to the pan with the onion and garlic mixture.
About 1 min
9
Pour in the vegetable broth and season with salt and black pepper.
About 1 min
Cook’s note: Taste the broth before adding salt, as vegetable broths can vary in sodium content.
10
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 15-20 minutes, or until the eggplant is incredibly tender and easily mashable.
About 20 min
Cook’s note: The eggplant should be soft enough to break apart with minimal effort, indicating it's ready for mashing.
11
While the eggplant simmers, prepare the fried mint garnish: heat a small amount of olive oil (about 1 tablespoon) in a separate small pan over medium heat.
About 2 min
12
Add the dried mint to the hot oil and cook for approximately 30 seconds until it becomes intensely fragrant and slightly crispy, then immediately remove it from the heat to prevent burning.
About 1 min
Cook’s note: Dried mint can go from perfectly fragrant to burnt in seconds; watch it very closely and remove it as soon as it crisps.
13
Once the eggplant is tender, use a potato masher or a sturdy fork to mash the eggplant mixture directly in the pan until it reaches your desired creamy, slightly chunky consistency.
About 3 min
Cook’s note: For a smoother dip, you can use an immersion blender, but a slightly chunky texture is traditional and adds character.
14
Stir about half of the kashk into the mashed eggplant mixture until well combined.
About 1 min
Cook’s note: Kashk adds a distinctive tangy and salty flavor; adjust the amount to your preference.
15
Transfer the Kashke Bademjan to a serving dish, spreading it evenly.
About 1 min
16
Drizzle the remaining kashk over the top in a decorative swirl, using the back of a spoon to create an appealing pattern.
About 1 min
17
Garnish generously with the fried dried mint and chopped walnuts.
About 1 min
Cook’s note: Toasted walnuts can add an extra layer of nutty flavor and crunch.
18
Serve the Kashke Bademjan warm or at room temperature with warm flatbread, pita bread, or fresh vegetables for dipping.
About 1 min

Per serving

Nutrition

71%Score

Calories: 250.7kcal
Protein: 4.3g
Carbs: 20.2g
Fat: 19g
Fibre: 8.2g
Sugar: 9.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Kashke Bademjan is wonderful served as part of a mezze platter with other dips and salads. For a heartier meal, serve it alongside grilled meats or chicken. A sprinkle of fresh parsley or cilantro can add a bright, herbaceous note. Pair with a crisp white wine or a glass of traditional Persian doogh (yogurt drink).

Storage

Store leftover Kashke Bademjan in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth to loosen it if it has thickened. Avoid microwaving as it can alter the texture.