Kashk-e Bademjan

Name: Kashk-e Bademjan
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 2 eggplant (medium), halved lengthwise; 4 tbsp kashk (whey); 1 onion onion, thinly sliced; 4 tbsp vegetable oil (for frying); 1/4 cup walnuts, chopped; 2 cloves garlic, minced; 1 tbsp olive oil; 1/4 tsp salt; 1/8 tsp black pepper; 2 tbsp fresh mint, chopped

Silky roasted eggplant dip drizzled with tangy kashk, topped with crispy fried onions and walnuts. A luxurious appetizer that's smoky, creamy, and deeply satisfying.

60 minMediumServes 6180 cal/serving

PersianAppetizerOvenVegetarianStandardGluten-Free

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Ingredients

2 eggplant (medium), halved lengthwise
4 tbsp kashk (whey)
1 onion onion, thinly sliced
4 tbsp vegetable oil (for frying)
1/4 cup walnuts, chopped
2 cloves garlic, minced
1 tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper
2 tbsp fresh mint, chopped

Instructions

1

Preheat oven to 400°F. Place 2 halved lengthwise eggplant (medium) cut-side down on a baking sheet lined with parchment paper.
2

Roast for 40-45 minutes until the flesh is very soft and beginning to collapse. Remove from oven and let cool slightly.
3

Meanwhile, heat 4 tbsp vegetable oil (for frying) in a skillet over medium-high heat. Add 1 onion thinly sliced onion and cook, stirring occasionally, until golden and crispy, about 10 minutes. Drain on paper towels.
4

Scoop out the roasted eggplant flesh and transfer to a serving bowl. Mash lightly with a fork.
5

In a small skillet, heat 1 tbsp olive oil and add 2 cloves minced garlic. Cook for 30 seconds until fragrant.
6

Pour the garlic oil over the mashed eggplant and mix gently. Season with 1/4 tsp salt and 1/8 tsp black pepper.
7

Drizzle generously with 4 tbsp kashk (whey) over the top. Garnish with crispy onion, toasted 1/4 cup chopped walnuts, and fresh 2 tbsp chopped fresh mint.
8

Serve with lavash bread or pita chips.

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Questions

What is Kashk-e Bademjan?

Silky roasted eggplant dip drizzled with tangy kashk, topped with crispy fried onions and walnuts. A luxurious appetizer that's smoky, creamy, and deeply satisfying. This reference files it under Persian appetizer: made in the oven, rated medium and about 60 minutes start to finish.

What temperature do I cook Kashk-e Bademjan at?

For Kashk-e Bademjan, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 45 minutes, in step 2.

How do I know when Kashk-e Bademjan is done?

Go by the cues in the method rather than the clock. Step 3: cook until golden and crispy.

Can I make Kashk-e Bademjan dairy-free?

Yes. The dairy in Kashk-e Bademjan is 4 tbsp kashk (whey). Swap the kashk (whey) for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Is Kashk-e Bademjan vegan?

No, though it is vegetarian. What keeps it from vegan is 4 tbsp kashk (whey). For fully plant-based entries, see the vegan appetizer collection.

Does Kashk-e Bademjan contain tree nuts?

Yes: 1/4 cup walnuts, chopped. The full allergen list for this entry is tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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