Persian Eggplant Dip ( Kashk-e Bademjan)

If you are eggplant lover, here is a wonderful recipe , and could be served as a veggied dish. Bademjan is eggplant/aubergine in Farsi and Kashk is a kind of yogurt whey. If you go to a Persian/Iranian restaurant you will see kashk-e Bademjan among the list of appetizer menue. However, this dish serves as an appetizer in a restaurant, but in Iran households made this dish for lunch or dinner as a main meal.
Kashk-e bademjan can be served warm or cold with Persian flat breads like Lavash or Taftun. This eggplant dip is easy to make and super tasty.
Kashk-e bademjan is one of the most popular Persian dishes. Can be an appetizer or main dish. Kashke bademjan is a Persian eggplant dip that is traditionally made with golden-fried or grilled eggplants and caramelised onions.

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ٍEggplant dip

Ingredients
1 large eggplant
2 medium onions, chopped
2 cloves of garlic, mashed
1 tbsp ground walnuts
1 tbsp saffron water
1 tsp turmeric powder
1 tsp dried mint powder
Salt – pepper powder to taste
Kashk ( whey) or plain yogurt

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Method
Skin eggplant off. Cut into half and grill it. You can fry it as well but I prefer to grill it because eggplant will have smoky taste. Heat the oil in the pan and saute chopped onions over medium heat for about 7 minutes or until slightly golden.

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Heat the oil and sauté dried mint for 1 minute and set aside. Then, place grilled eggplant, fried onions and mint, minced garlic, ground walnuts, whey and spices in a blender and puree it. Taste and adjust the seasoning. Eggplant dip is ready now. Transfer it to a plate and garnish with fried onions and whey.

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