Kashk bademjan (eggplant dip) is by far the most popular and delicious appetizer served in Persian restaurants. It’s traditionally made with golden-fried eggplants that are cooked with caramelized onions and garlic. The mixture is then mashed, combined with kashk (thickened whey) and garnished with caramelized onions and sautéed mint and garlic. There are various ways of making this dish depending on how you cook the eggplants (simmer, fry, grill, bake or roast in the oven). The method used in this recipe uses the least amount of oil for cooking the eggplants. Toasted walnuts add more texture and flavor to this dish, in addition to their health benefits.
Kashk Bademjan (Eggplant and Whey Dip)
Prep time: 10 min
Cook time: 1 hour 40 min
Ready in: 1 hour 55 min
Yields: 6 servings
INGREDIENTS
1 large onion peeled and chopped
6 cloves garlic peeled and finely chopped (divided)
6 tablespoons oil (divided)
2 large globe eggplants peeled and cut into 1-inch cubes
Pinch of ground saffron (optional)
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon turmeric (optional)
1 cup water
1 cup walnuts (optional)
1 cup kashk
1 teaspoon dried mint
INSTRUCTIONS
For garnishes:
Heat 1 tablespoon oil in a medium skillet. Add half of the chopped garlic and cook over medium-high heat for about 3 minutes or until slightly golden. Transfer to a small bowl and set aside. Wipe the skillet clean and heat 1 tablespoon oil. Add dried mint and sauté over medium high-heat for about 1 to 2 minutes or until the mint color slightly changes. Transfer to a small bowl and set aside. Mix 1 tablespoon kashk with 1 tablespoon hot water in a small bowl and set aside.
Mint and garlic can burn quickly and turn bitter. Transferring them to a cool dish stops the cooking process by lowering the oil temperature.
In a medium-sized skillet toast walnuts over medium-high heat for about 2 to 3 minutes or until fragrant, stirring occassionally. Finely grind walnuts in a food processor using the on-off pulse setting. Stop the machine periodically and scrape down the sides of the bowl for an evenly-textured ground. Transfer to a bowl and set aside. The finer the grind, the smoother the finished dip will be.
Heat the remaining oil (4 tablespoons) in a deep non-stick skillet. Add chopped onions, sauté over medium-high heat for about 5 to 7 minutes or until slightly golden, stirring occasionally. Add the remaining garlic, cook for about 2 minutes or until fragrant, stirring occasionally. Stir in salt, pepper, turmeric and 1 cup hot water. Add chopped eggplants and bring to a boil. Lower heat to low, cover and simmer for about 1 hour. Stir eggplants a few times during the cooking process.
When eggplants are tender add ground walnuts and saffron, cook (uncovered) for about 30 minutes or until all the liquid is gone. The eggplants are done when you see oil coating the bottom of the pan.
Mash eggplants using a potato masher. Stir in kashk. Taste and adjust the seasoning. The amount of salt in kashk varies depending on the brand used. It’s best to adjust the seasoning after adding kashk.
Transfer to a serving platter or bowl. Garnish with sautéed mint and garlic.
Kashk Bademjan (Eggplant Dip)
Set ingredients on the counter.
Chopped onions and eggplants.
Kashk is a thick whitish liquid similar to whey, a dairy product, and is used in traditional Persian cooking like Ash Reshteh and Kashk Bademjan. It’s available in Iranian or Arabian supermarkets.
Chopped garlic.
Saute’ half of the garlic in 1 tablespoon oil on medium-high heat for about 3 minutes or until golden, transfer to a small bowl and set aside.
Sautéed garlic
Saute’ mint in 1 tablespoon oil on medium-high heat for about 1 to 2 minutes or until color slightly changes .
Sautéed mint
Garnishes
Toast walnuts in a skillet for about 2 to 3 minutes or until fragrant.
Finely grind walnuts in a food processor.
Pulse the machine on and off scraping down the sides of the bowl.
Heat 4 tablespoons of oil in a non-stick skillet. Add chopped onions.
Saute’ on medium-high heat for about 5 to 7 minutes or until slightly golden. Add the remaining garlic, saute’ for about 2 minutes, stirring occasionally.
Add salt, pepper and turmeric.
Add 1 cup hot water.
Add chopped eggplants and saffron, bring to a boil. Lower heat to low, cover and simmer for 1 hour, stirring occasionally.
When eggplants are tender add ground walnuts.
Stir, cook for about 30 minutes or until all liquid is gone.
Eggplants are done when you see oil coating the bottom of the pan.
Mash eggplants using a potato masher. Add 1 cup kashk and mix.
Transfer to a serving bowl and top with garnishes.
Mastering Persian Cooking 