📝 About This Recipe
A jewel of Persian cuisine, Kashk-e-Bademjan is a luxurious, velvety dip that balances the smokiness of fried eggplants with the unique, fermented tang of 'Kashk' (liquid whey). This dish transforms humble ingredients into a complex masterpiece through the slow caramelization of onions and the aromatic infusion of dried mint oil. It is a staple appetizer that promises a symphony of textures and an unforgettable umami depth in every bite.
🥗 Ingredients
Main Ingredients
- 3 large Italian Eggplants (peeled and sliced lengthwise into 1-inch thick strips)
- 1/2 cup Vegetable Oil (for frying eggplants and aromatics)
- 1/2 cup Water (to help soften the eggplants)
The Aromatics
- 2 medium Yellow Onion (thinly sliced into half-moons)
- 5 pieces Garlic Cloves (finely minced)
- 1 teaspoon Turmeric Powder (high quality for vibrant color)
- 1/2 teaspoon Kosher Salt (adjust to taste, keeping in mind kashk is salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Creamy Base
- 1/2 cup Liquid Kashk (Whey) (available at Middle Eastern markets; or substitute with sour cream/Greek yogurt)
- 1/4 cup Walnuts (finely crushed or chopped)
For the Mint Oil (Nana Dagh) & Garnish
- 2 tablespoons Dried Mint (rubbed between palms to release oils)
- 2 tablespoons Extra Kashk (for drizzling on top)
- 2 tablespoons Fried Onions (Siaz-Dagh) (reserved from the cooking process)
👨🍳 Instructions
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1
Peel the eggplants and slice them into strips. Sprinkle with salt and let them sit for 20 minutes to draw out moisture and bitterness. Pat them thoroughly dry with paper towels.
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2
In a large non-stick skillet, heat 4 tablespoons of oil over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides. Add more oil as needed, as eggplants are porous and absorb oil quickly.
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3
Once all eggplants are browned, remove them from the pan and set aside on a plate lined with paper towels.
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4
In the same skillet (or a clean one), add 2 tablespoons of oil and fry the sliced onions over medium heat for 15-20 minutes until they are deeply caramelized and golden. Remove half of these onions and set aside for garnish.
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5
To the remaining onions in the pan, add the minced garlic and turmeric. Sauté for 1-2 minutes until the garlic is fragrant and the turmeric has bloomed.
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6
Return the fried eggplants to the skillet with the onions and garlic. Add 1/2 cup of water, salt, and pepper. Cover the pan and simmer on low heat for 15 minutes until the eggplants are very soft.
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7
Using a potato masher or a sturdy fork, mash the eggplants directly in the pan until you achieve a chunky, paste-like consistency. Do not use a blender; some texture is desirable.
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8
Stir in the crushed walnuts and 1/2 cup of kashk. Mix well and cook uncovered for another 5 minutes on low heat to allow the flavors to meld and the mixture to thicken.
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9
Prepare the mint oil: In a small saucepan, heat 2 tablespoons of oil over medium-low heat. Once hot, add the dried mint. Stir for only 30-60 seconds until fragrant and dark green, then immediately remove from heat to prevent burning.
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10
Transfer the eggplant mixture to a shallow serving bowl. Smooth the top with the back of a spoon.
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11
Garnish the dish by drizzling the remaining kashk in a pattern, followed by the fragrant mint oil, the reserved caramelized onions, and a few extra walnut pieces.
💡 Chef's Tips
If you cannot find liquid kashk, a mixture of sour cream and a squeeze of lemon juice is a decent substitute, though kashk provides a unique fermented funk. Be careful not to burn the dried mint; it turns bitter very quickly if exposed to high heat for too long. For a lighter version, you can brush the eggplants with oil and roast them at 400°F (200°C) until soft instead of frying. Always taste before adding extra salt, as kashk is naturally quite salty. Using Italian or Persian eggplants is preferred over large Globe eggplants as they have fewer seeds and a creamier texture.
🍽️ Serving Suggestions
Serve warm or at room temperature with toasted Sangak or Lavash flatbread. Pair with a side of fresh herbs (Sabzi Khordan) like radishes, mint, and scallions. Accompany with a glass of Doogh (Persian yogurt drink) for an authentic experience. Serve as part of a larger Mezze platter alongside hummus and Shirazi salad. This dip also works wonderfully as a side dish to grilled saffron chicken (Joojeh Kabob).