Kashk-e Bademjan (Persian Eggplant Dip with Kashk)
Kashk-e Bademjan is a signature dip in Persian cuisine, loved for its richness and simplicity. You'll adore this creamy combination of roasted eggplants, caramelized onions, and kashk, a fermented dairy product typical of Iran. Scented with dried mint and topped with crunchy walnuts, this dish is a staple of Persian mezze. Perfect for a gathering with friends, it pairs wonderfully with barbari or sangak bread. Let yourself be transported by the authentic flavors of Persia with this easy and quick recipe.
Ingredients
- Eggplants2 large
- Kashk (or thick Greek yogurt)1/2 cup
- Onion1 medium
- Garlic3 cloves
- Dried mint1 tablespoon
- Turmeric1/2 teaspoon
- Olive oil3 tablespoons
- Walnuts1/4 cup, chopped
- Saltto taste
- Black pepperto taste
Instructions
- 1
Preheat the oven to 200°C (400°F). Prick the eggplants with a fork and roast until tender, about 30 minutes.
- 2
Meanwhile, slice the onion and mince the garlic. Sauté the onion in olive oil until golden, then add the garlic and cook for one more minute.
- 3
Once the eggplants have cooled, peel them and mash the flesh with a fork. Add them to the pan with the onion and garlic. Stir in turmeric, salt, and pepper. Cook for 5 minutes, stirring.
- 4
Remove from heat and stir in the kashk (or Greek yogurt). Mix well.
- 5
Transfer to a serving dish. Garnish with dried mint and chopped walnuts. Serve warm or cold with flatbread.
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