Kashk-e-Bademjan (Roasted Persian Eggplant with Whey Dip)

January 9, 2025

Kashk-e-Bademjan is a beloved Iranian meze made with tender fried eggplants, creamy kashk (whey sauce), caramelized onions, fried garlic, and aromatic dried mint. This dish can be enjoyed hot or cold, traditionally served with warm Iranian bread on the side. While there are many variations of this recipe, I’m sharing my mom’s special version, where she roasts the eggplants and adds ground walnuts for a richer, more complex flavour.

What truly sets my mom’s Kashk-e-Bademjan apart are her delicious garnishes—succulent Bam dates, crispy fried onions, fragrant dried mint, and walnuts. The combination of these flavours is simply divine, and every bite feels like a little piece of heaven.

Ingredients Used for Kashk-e-Bademjan (Roasted Persian Eggplant with Whey Dip)

Roasted Eggplant:

Eggplants : Eggplants form the base of Kashk-e-Bademjan, providing a creamy texture and earthy flavour when roasted. Roasting the eggplants gives them a smoky richness that is key to this dish.

Onions: Onions add sweetness and depth to the dish. Sautéing them until golden brown enhances their natural sugars, giving a caramelized, rich flavour to complement the eggplant.

Olive Oil: Olive oil is used for frying the onions, garlic, and mint. It infuses the dish with a mild richness and ensures a smooth, flavourful base.

Garlic: Garlic contributes a strong, savoury note to the dish, balancing the sweetness of the onions and the creaminess of the eggplants.

Turmeric Powder: Turmeric gives the dish a subtle earthy flavour and vibrant golden colour. It is a staple in many Iranian dishes and adds depth to the flavours.

Dried Mint: Dried mint adds a fragrant, refreshing herbal note that complements the richness of the eggplant and kashk.

Water: Water is used to help soften and cook the eggplants further, making them easier to mash and mix with the other ingredients.

Ground Walnuts: Walnuts provide a nutty richness and texture, adding complexity to the flavour. They also offer a slight crunch, balancing the smoothness of the eggplants.

Kashk: Kashk, a fermented dairy product, is crucial to this dish, giving it a tangy, creamy flavour. It elevates the dish with its unique sour taste. Thick sour yoghurt can be used as a substitute.

Salt & Black Pepper: These seasonings are essential to balance the flavours and bring out the best in each ingredient.

Garnish:

Dried Mint: Fried dried mint adds a fresh herbal note to the garnish, which contrasts beautifully with the rich eggplant mixture.

Vegetable Oil: Used to fry the garnish components like garlic, mint, and onions, adding extra richness to the dish.

Fried Garlic: Fried garlic slices offer a crispy, pungent addition to the garnish, enhancing the overall texture and flavour of the dish.

Fried Onion: A classic garnish in Iranian cuisine, crispy fried onions add sweetness and crunch to the dish.

Bam Dates: Adding Bam dates introduces a sweet and chewy element that contrasts beautifully with the savoury and tangy flavours of the dish.

Walnuts: Extra walnuts add texture and a toasty, nutty flavour to the dish.

Liquid Kashk: Drizzled over the top, this provides a final tangy touch, bringing out the full flavour of the dish.

Alternative Ingredients

Zucchini: For a lighter alternative, zucchini can be used instead of eggplant, though it will result in a milder flavour.

Tahini: If kashk is unavailable, tahini or Greek yoghurt can substitute to provide a creamy texture and tang.

Pine Nuts: Pine nuts can be used instead of walnuts for a more delicate, buttery crunch.

Dried Basil: If dried mint isn’t available, dried basil can offer a slightly different herbal note that pairs well with the other ingredients.

Preparation Tips for Kashk-e-Bademjan (Roasted Persian Eggplant with Whey Dip)

Roasting Eggplants: Prick the eggplants with a fork before roasting to allow steam to escape. Roasting at high heat ensures the eggplants cook evenly and develop a smoky flavour. For even more smokiness, you can char the eggplants directly over a flame.
Onion Caramelization: Make sure to cook the onions over medium heat, stirring frequently to achieve a deep golden brown. Don’t rush the process, as caramelized onions bring a lot of sweetness to the dish.
Mint and Turmeric Frying: Fry the dried mint and turmeric quickly in hot oil to release their full flavour, but be careful not to burn them, as it will make the dish bitter.
Mashing Eggplants: Once the eggplants are roasted and simmered, use a fork to mash them to your desired consistency. The dish can be either smooth or chunky, depending on preference.

Serving Tips for Kashk-e-Bademjan (Roasted Persian Eggplant with Whey Dip)

Accompaniments: Serve Kashk-e-Bademjan with warm Iranian bread like lavash or sangak. For a modern twist, it can also be paired with pita or rustic sourdough bread.
Serving Temperature: This dish can be enjoyed hot, warm, or cold. When served hot, the flavours are more intense, while serving it cold brings out the tanginess of the kashk.
Plating: For an eye-catching presentation, spread the eggplant mixture on a shallow dish, then drizzle with liquid kashk. Top with the fried mint, garlic slices, crispy onions, walnuts, and Bam dates for an elegant finish.
Garnish with Care: The garnishes add texture and flavour contrast, so be generous with them. They not only enhance the look of the dish but also create a balance of sweet, savoury, and crunchy elements in every bite.

Storage Tips

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Kashk-e-Bademjan often tastes even better the next day as the flavours meld together.

Freezing: While the dish is best fresh, it can be frozen for up to 1 month. Freeze without the garnishes in a freezer-safe container. Thaw in the fridge before reheating.

Reheating: To reheat, place the dish on low heat on the stovetop or in the microwave. If it’s too thick after reheating, add a splash of water or a bit more kashk to restore the consistency. Add fresh garnishes before serving.