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Kashk-e Bademjan - Persian Eggplant Dip

Kashk-e Bademjan – Persian Eggplant Dip

Kashk-e Bademjan – a rich Persian eggplant dip.

Course dip, eggplant, Mazeh, Mezze
Cuisine iranian food, Persian Food
Keyword Kashk-e Bademjan – Persian Eggplant Dip
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 as main or 8 as Starter
Author Labsalliebe

Ingredients

INGREDIENTS FOR KASHK-E BADEMJAN

  • 5 medium eggplants
  • Olive oil for brushing to your taste
  • 1 medium onion sliced
  • 5 garlic cloves sliced
  • ½ tsp turmeric
  • ¼ tsp saffron threads
  • Salt and pepper to taste
  • 6 tbsp liquid kashk

INGREDIENTS FOR PIAZ DAGH

  • 1 tbsp olive or walnut oil
  • 1 tsp butter
  • 1 large sweet onion
  • 1 tsp turmeric
  • 5 garlic cloves sliced
  • 3 tbsp dried mint
  • 4 tbsp chopped walnuts optional
  • Salt and pepper to taste

Instructions

PREPARATION KASHK-E BADEMJAN

  1. Wash and dry the eggplants, cut off the ends.

  2. Peel them or leave the skin on.

  3. Slice into long pieces.
  4. Score the flesh in a diamond pattern and salt well.
  5. Leave for 30 minutes to draw out moisture.

  6. Preheat oven to 200°C (390°F). Or prepare in the Air Fryer (watch my video).

  7. Pat eggplant dry, brush with olive oil and roast for 25–30 minutes until soft and brown.
  8. Meanwhile caramelise the onions in hot oil for 10–15 minutes. Don’t burn them.
  9. Add garlic and cook for another 10 minutes.
  10. Remove from heat.
  11. Grind saffron in a mortar.
  12. Add roasted eggplants and ½ cup water to the onion-garlic mix.
  13. Season with turmeric, saffron, salt and pepper.
  14. Bring to a boil, reduce heat and simmer 10 minutes until the water evaporates.

  15. Mash with a fork or a knife.

  16. If you use dried kashk, mix it with water to create a smooth paste. Warm the kashk slightly with some more water to get a liquid kashk (do not boil).

  17. Stir in 3 teaspoons of liquid kashk in the Eggplant mixure. Set the rest aside for the topping.

  18. Remove from heat.

PREPARATION PIAZ DAGH

  1. Heat oil and butter.
  2. Slice onions thinly and caramelise for 10 minutes.
  3. Add garlic and salt, caramelise another 10 minutes.
  4. Add turmeric.
  5. Remove from heat and mix in dried mint and walnuts.

SERVING

  1. Spread the Kashk-e Bademjan on a plate.
  2. Top with Piaz Dagh, extra kashk and walnuts.

Recipe Notes

Serve with Lavash bread. Enjoy warm or cold.