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

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.

Questions

Can I make Kashk-e Bademjan dairy-free?

Yes. The dairy in this entry 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.

How long does Kashk-e Bademjan keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Kashk-e Bademjan?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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