Smoky, savory, and creamy eggplant dish traditionally made by mixing grilled eggplants, fried onions and garlic, yogurt whey, and dried mint. Kashke bademjan is one of the irresistibly delicious traditional Iranian foods, which is nowadays cooked with various recipes and even is a staple of Persian gatherings and dinner tables.
About This Recipe
Eggplant is used in many Iranian dishes. Kashk is also a genuine Iranian product that gives a special taste to the food. 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.
What do You Need To Make Kashke Bademjan?
- Eggplant: Eggplant is a base ingredient in this recipe.
- 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 kashke 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.
Instructions
- Divide the eggplant into two halves after peeling. Rinse the eggplant. To reduce the bitterness of eggplants sprinkle them with salt and let them stay for about a quarter of an hour. Then dry them. Now fry them well in some oil. Put fried eggplants on a paper cloth to remove excess oil as much as possible. At this point, you can freeze the fried eggplant and use it whenever you want to make kashke bademjan, gheimeh bademjan, or other foods.
- Saute dried mints with some oil. Set it aside.
- Dice onion and fry in some oil. When the onions start to fry, add the grated garlic and stir for another minute.
- Add eggplant to a mixture of onions and garlic with gentle heat. Blend the eggplant with a wooden spoon (you can do this before adding eggplant).
- Also one tablespoon of min and chopped walnuts. Mix kashk with 1/4 cup of hot water and add it to eggplants and lightly stir until excess water is soaked out.
- Serve kashke bademjan on a plate and top it with caramelized onion, mint, kashk, and walnuts. You can prepare some saute minced meat and serve it with kashke bademjan and bread.
How to Reduce the Bitterness of Eggplants
Eggplant is used for cooking different dishes. You can use eggplant to cook soufflé and gratin. Eggplant is also used to cook traditional Persian dishes, such as kashke bademjan and mirza ghasemi. Sometimes the bitterness of eggplants is a good reason for us to not use them in recipes. So what to do to remove the bitter flavor from eggplants?
- Divide the eggplant into two halves after peeling. Sprinkle salt over the slices after an hour
removes the salt by washing it off. - Pour some water into a large bowl, pour some lemon juice, and put eggplants in it. Remove the eggplants after 10 minutes. Finally, squeeze the eggplants so that their excess water is removed.
- Lay the eggplant slices for 30 minutes in the milk.
- Put the pieces of eggplant in a tray and place them in a freezer for 30 minutes. After that time, remove the eggplants and let unfreeze them, then press them to remove excess water.
Tips and Notes of Cooking Kashke Bademjan
- You can make kashk e bademjoon more delicious by adding a little turmeric to onions.
- If you want to make the kashk e bademjan smoother then you can mix the fried or grilled eggplants in a food processor.
- You can use less or more garlic.
- The use of walnuts is depended on your taste.
- You can add grilled or steamed eggplants instead of frying them.
- This recipe is delicious with walnuts and curd, and it will be great if you add a little sauteed dried mint for garnish.
- For garnish, you can use walnuts, sauteed garlic, onion with 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 
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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
Divide the eggplant into two halves after peeling. Rinse the eggplant. To reduce bitterness if eggplants sprinkle them with salt and let them stay for about a quarter of an hour. Then dry them. Now fry them well in some oil. Put fried eggplants on a paper cloth to remove excess oil as much as possible. At this point, you can freeze the fried eggplant and use it whenever you want to make kashke bademjan, gheimeh bademjan or other foods.
Step 2
Saute dried mints with some oil. Set it aside.
Step 3
Dice onion and fry in some oil. When the onions start to fry, add the grated garlic and stir another 1 minute.
Step 4
Add eggplant to a mixture of onions and garlic with gentle heat. Blend the eggplant with a wooden spoon (you can do this before adding eggplant).
Step 5
Also one table spoon of min and chopped walnuts. Mix kashk with 1/4 cup of hot water and add it to eggplants and lightly stir until excessive water is soaked out.
Step 6
Serve kashke bademjan in a plate and top it with caramelized onion, mint, kashk and walnuts. You can prepare some saute minced meat and serve it with kashke bademjan and bread.
2 comments
One of the best Persian food, with nana and piyaz dagh!
I’m Chinese and I’m absolutely in love with this Persian dish! 🥰