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Kashke Bademjan Persian eggplant dip with fried onions and mint

Kashke Bademjan Recipe

A creamy and flavorful Persian eggplant dip made with eggplant, kashk, garlic, fried onions, dried mint, and walnuts.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Dip
Cuisine: Persian
Calories: 350
Ingredients Method

Ingredients
  

  • 5 –6 medium eggplants
  • 1 cup kashk
  • 2 medium onions
  • 4-5 cloves garlic
  • 1-2 tablespoons dried mint
  • 2-3 tablespoons chopped walnuts
  • Vegetable oil as needed
  • 1 teaspoon turmeric
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Peel and halve the eggplants. Sprinkle with salt and let them sit for 30 minutes. Rinse and dry thoroughly.
  2. Fry the eggplants until soft and golden, or roast them for a lighter version. Mash the cooked eggplant.
  3. Slice the onions and fry them with turmeric until golden and caramelized. Reserve some for garnish.
  4. Add minced garlic and sauté for 1-2 minutes.
  5. Add the mashed eggplant, salt, and black pepper. Cook over low heat for about 10 minutes.
  6. Stir in ¾ cup of kashk and cook for another 5 minutes. Add a little warm water if needed.
  7. Briefly fry the dried mint in a little oil to make mint oil. Do not let it burn.
  8. Transfer the Kashke Bademjan to a serving dish and garnish with kashk, fried onions, mint oil, and chopped walnuts. Serve warm or at room temperature with Persian bread.