Kashke Bademjan Recipe

Smoky, savory, and creamy eggplant dish traditionally made by mixing grilled eggplants, fried onions and garlic, Kashk (yogurt whey), and dried mint. Kashke Bademjan is one of the irresistibly delicious traditional Iranian foods, which is nowadays cooked with various methods and even is a staple of Persian gatherings and dinner tables.

About This Recipe

Eggplant is used in many Persian dishes. Kashk is also a genuine Iranian product that gives a special taste to this dish. It’s actually a little salty and sour. You can use grilled or fried eggplants to cook Kashk o Bademjan. In the traditional cooking method, grilled eggplant is used. In this case, your food will be lower in calories and healthier.

Why You Will Love Kashke Bademjan?

• Quick and easy to make: The Persian eggplant dip recipe is one that you should have on repeat in your home, taking 45 minutes or less!
• Make ahead of time: If you want to spend a little less time in the kitchen you can make this dish ahead of time and reheat it just a few minutes before serving (cold leftovers are also good).
• Great for gatherings: You can easily make a big batch of kashke Bademjan and enjoy it with your loved ones.

Kashke Bademjan Ingredients

• Eggplant: Eggplant is a base for this dish.
• Kashk(yogurt whey): You can typically find Kashk at Iranian grocery stores. Kashk is a dairy product used in Iranian cuisines and gives a special taste to the food. It’s actually a little salty and sour.
• Onion: We need onions for both Kashk-e-Bademjan topping and mixing with eggplants.
• Advieh(spice mix): The spice needed to make Kashke Bademjan is a combination of black pepper, salt, and turmeric.
• Garlic: Garlic gives a spicy tang to the Kashke Bademjan.
• Dried mint: Use store-bought or homemade dried mint.

How to Make Kashke Bademjan?

• Wash and peel the eggplants and cut them into two halves lengthwise.
• Rinse the peeled eggplant. To reduce the bitterness of eggplants sprinkle them with salt and let them stay for about a quarter of an hour. Pat them dry with a kitchen towel.
• Pour some oil into the pan and let it warm up. Fry eggplant on both sides until golden brown. Put fried eggplants on a paper towel to remove excess oil as much as possible. You can freeze the fried eggplant and use it whenever you want to make Kashke Bademjan, Gheimeh Bademjan, or other delicious Persian Foods.
• Saute dried mints with some oil. Set it aside.
• Dice onion and saute in some oil until golden and soft. Add turmeric and mix well. Add the grated garlic and stir for another minute.
• Gently break up the eggplants with a wooden spoon. Add eggplants to a mixture of onions and garlic with gentle heat. Stir to combine.
• Add salt and pepper. Stir in a tablespoon of dried mint and chopped walnuts.
• Mix Kashk with 1/4 cup of hot water, add it to eggplants, and stir occasionally until all of the liquid has evaporated.
• Serve Kashk Bademjan on a plate and top it with caramelized onion, sauteed dried mint, extra Kashk, and walnuts. You can prepare some sauteed minced meat and serve it with Kashke Bademjan and bread.

Expert Tips

• If you want to serve the Kashk e Bademjan as a smooth textured dip then you can blend the eggplant in a food processor until smooth.
• The amount of garlic you add depends on your personal preference.
• Adding walnuts is totally optional. Chopped walnuts give a nice crunch and texture.
• You can use grilled or steamed eggplants instead of frying them.
• This recipe is delicious with walnuts and Kashk, and it will be great if you add a little sauteed dried mint for garnish.
• For garnish, you can use chopped walnuts, sauteed garlic, and onion with dried mint.

FAQs

How to Reduce the Bitterness of Eggplants?

Eggplant is used to cook traditional Persian dishes, such as Kashke o Bademjan and Mirza Ghasemi. The eggplant’s bitter taste can be a good reason for us to avoid using them in recipes. So what to do to remove the bitter flavor from eggplants before cooking them?

• Divide the eggplant into two halves after peeling. Sprinkle salt over the slices and let them sit for 1 hour. Remove the excess salt by washing them off. Finally, pat dry them with kitchen paper so that their excess water is absorbed.

What Is the Difference Between Baba Ganoush and Kashke Bademjan?

Baba ganoush is a Creamy and savory Middle Eastern dip made from roasted eggplants, tahini, garlic, lemon juice, and olive oil. Kashke Bademjan is a Persian dish made by mixing grilled eggplants, fried onions and garlic, Kashk (yogurt whey), and dried mint.

Did you like Kashke Bademjan recipe? Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes

Looking for More Persian Recipes?

• Kookoo Sabzi Recipe
• Khoresht Karafs Recipe
• Albaloo Polo Recipe
• Sholeh Zard Recipe
• Tahchin Recipe 
• Mirza Ghasemi 

Kashke Bademjan Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 28 voted )

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Ingredients

• 5 eggplants
• 1 large onion
• ½ cup kashk(type of yogurt whey)
• 2 cloves of garlic
• 3 tablespoon dried mint
• Oil
• Salt and pepper
• Walnuts

Instructions

Step 1

Wash and peel the eggplants and cut them into two halves lengthwise.

Step 2

Rinse the peeled eggplant. To reduce the bitterness of eggplants sprinkle them with salt and let them stay for about a quarter of an hour. Pat them dry with a kitchen towel.

Step 3

Pour some oil into the pan and let it warm up. Fry eggplant on both sides until golden brown. Put fried eggplants on a paper towel to remove excess oil as much as possible. You can freeze the fried eggplant and use it whenever you want to make Kashke Bademjan, Gheimeh Bademjan, or other delicious Persian Foods.

Step 4

Saute dried mints with some oil. Set it aside.

Step 5

Dice onion and saute in some oil until golden and soft. Add turmeric and mix well. Add the grated garlic and stir for another minute.

Step 6

Gently break up the eggplants with a wooden spoon. Add eggplants to a mixture of onions and garlic with gentle heat. Stir to combine. Add salt and pepper. Stir in a tablespoon of dried mint and chopped walnuts.

Step 7

Mix Kashk with 1/4 cup of hot water, add it to eggplants, and stir occasionally until all of the liquid has evaporated.

Step 8

Serve Kashk Bademjan on a plate and top it with caramelized onion, sauteed dried mint, extra Kashk, and walnuts. You can prepare some sauteed minced meat and serve it with Kashke Bademjan and bread.