Kashke Bademjan<span class="rating-result after_title mr-filter rating-result-1490">	<span class="mr-star-rating">			    <i class="fa fa-star mr-star-full"></i>	    	    <i class="fa fa-star mr-star-full"></i>	    	    <i class="fa fa-star mr-star-full"></i>	    	    <i class="fa fa-star mr-star-full"></i>	    	    <i class="fa fa-star mr-star-full"></i>	    </span><span class="star-result">	5/5</span>			<span class="count">				(5)			</span>			</span>

Kashke Bademjan

Kashke Bademjan (or Kashko Bademjan) is one of the best Persian appetizers.  Bademjan means eggplant in Farsi and Kashk means yogurt whey.   Kashk is also available in most Middle Eastern markets.  This appetizer is served warm and at room temperature with bread like lavash, pita wedges or baguettes.  If you cannot find kashk or are not a fan of it, you can simply use sour cream, European or Greek yogurt instead.  This eggplant dip makes a great appetizer for family gatherings or dinner parties.



Cuisine: Persian

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2


4 tbsp Olive Oil

2 Chinese Eggplants

1 large Onion Sliced

4 cloves Garlic Minced

1/2 tsp Turmeric

1/2 tsp Black Pepper

1/2 cup Water

3/4 cup Liquid Kashk

2 tbsp Dried Mint

1/2 cup walnuts


1. Peel the eggplants and cut them in halves lengthwise.

2. Heat 2 tablespoons olive oil in a medium nonstick skillet over medium high then place the eggplants in the pan and sear on both sides until golden brown.

3. Take the eggplants out of the pan and place them in a plate.

4. In the same pan, pour two tablespoons olive oil and saute the onion until golden brown .

5. Add the minced garlic to the pan.

6. Add water, turmeric and black pepper to the skillet with the fried eggplants.

7. Cover and cook over low heat for about 10 minutes, or until the eggplants are very tender.

8. Turn the heat off and mash the eggplants using a potato masher or use a fork.

9. Add 1/2 cup walnuts and stir about 1 minute.

10. Heat 1/2 tbsp olive oil in a pan and sear one tbsp dried mint for thirty seconds.

11. Add kashk and mint to the eggplant mixture and stir well. Turn the heat on to medium and cook for another five to10 minutes.

12. Serve warm with pita, lavash or toasted flat bread.


Sprinkle the top with the fried onion, mint mixture , walnuts and add more kashk for granish.

Note: You can find kashk here.


Please rate this

Leave a Reply

Close Menu
Follow me
%d bloggers like this: