Persian Eggplant Dip (Kashke Bademjan)

This lighter take on Persian Eggplant Dip (Kashke Bademjan) skips the frying and uses oven-roasted eggplant for a healthier twist—without sacrificing any of the rich flavor you love.

When I go to parties, I always find myself grazing at the appetizer table. I love tasting all the small bites and enjoy the selection of textures and flavors. I typically eat more appetizers and have no appetite for the impending main course.

This is equally true with the Persian mezze, or appetizer spread: feta with fresh herbs (noon o panir), lavash, hummus, Persian Eggplant Dip (Kashke Bademjan), beef cutlets and Persian Yogurt with Cucumber (mast o khiar), to name a few. I love them all.

Laura’s tips

Why this recipe works

• No Bitterness: I share my technique for removing any bitterness that eggplant can be known for. This extra prep means
• Bright, Balanced Flavor: Baba ganoosh is made with tahini. This Persian eggplant dip is made with caramelized onions, mint and kashk (fermented yogurt). You can also use sour cream. My American friends are always surprised how incredible this dip tastes.
• Not Your Average Eggplant Recipe: Presentation is everything with Persian parties. This dip can be garnished simply or elaborately with caramelized onions, olive oil and dried mint. Sometimes crushed walnuts are added, too.
• Perfect for Parties or Meal Prep: The base of the dip keeps well in the fridge and actually tastes better the next day — ideal for make-ahead lunches, picnics, or potlucks.

Ingredients you need

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• Eggplant: I prefer to use the smaller, firmer eggplants like Italian or Japanese eggplants. I have even used the long thin Chinese eggplants. But you can totally use the larger and less expensive globe eggplants.
• Extra virgin olive oil: I use olive oil in everything. Yes, you can roast vegetables and fry with extra virgin olive oil. You want to use olive oil for its flavor so feel free to use a vibrant or peppery olive oil.
• Onion: Caramelized onions are mixed in with the eggplant and also used to garnish on top. You can use white, brown or sweet onions.
• Garlic: You want garlic to be tasted in this dish so use real garlic and not garlic powder.
• Kashk: Kashk is basically fermented yogurt with much of the liquid evaporated off. You can make kashk at home, buy kashk on amazon or buy it from a middle eastern market. If you can’t find it, you can substitute kashk with sour cream or creme fraiche. 
• Seasonings: Salt, black pepper and dried mint (for garnish).

Step-by-step directions

This process removes the bitter water inside the eggplant. I do this every time I cook eggplant, especially the larger globe eggplant.

1. Prep the eggplant. Peel and cut eggplant into circles approximately 1-inch thick. Cover a cooling rack with two sheets of paper towels then place sliced eggplant on the towels and sprinkle both sides with salt
2. Let eggplant rest. Cover eggplant with two more sheets of paper towels and place a baking sheet over the eggplant. Place some heavy objects, like books, on top of the baking sheet. This will help squeeze out the excess water. Let the eggplant sit like this for 1 hour.
3. Coat in oil. Remove the weights off the eggplant and pat each slice with paper towel to remove extra water. In a single layer, place eggplant slices onto a baking sheet. Rub both sides of the eggplant slices with olive oil.
4. Bake the eggplant. Bake at 400ºF for 20 minutes and turn eggplant slices over. They should be browned on the bottom and bake for an additional 15-20 minutes. Place eggplant in a large bowl and allow to cool to room temperature.

5. Caramelize the onions. Sauté sliced onions in olive oil over medium heat. When onions start to soften, reduce to low and cook until onions brown and caramelize, about 30 minutes. Be patient and cook them on low temperature. You want the onions to brown and caramelize and not burn.
6. Add garlic. Mix in garlic cloves and cook for 2 minutes then turn off the heat. Reserve 1 tablespoon of the caramelized onions for the garnish. You can also caramelize additional onions if you want more on top of your dip.

7. Mash it up. Add onions (leaving oil in pan) to the cooled eggplant and mash with a fork or immersion blender.
8. Finish the dip. Stir in kashk (or sour cream) along with ground black pepper. Transfer and spread eggplant mixture evenly into serving dish.
9. Garnish. Garnish with reserved onions. In the warm frying pan add dried mint to the remaining oil. Heat oil until mint darkens, but do not burn. Sprinkle the oil and mint over the onion garnish.

Recipe tips and FAQs

Kashke bademjan is a classic Persian appetizer that is incredibly full of flavor. So think of the the Persian mezze as the Spanish version of tapas. Serve it with lavash bread, pita bread, pita chips or even tortilla or potato chips.

Persians love eggplant. If you do, too, you should try my eggplant stew (khoresh bademjan) and or even this pickled eggplant. We even mix yogurt with cooked eggplant (borani bademjan) for another eggplant dip.

And of course, enjoy – noosheh jan!

Persian Eggplant Dip (Kashke Bademjan)

Laura Bashar | Family Spice

This lighter take on Persian Eggplant Dip (Kashke Bademjan) skips the frying and uses oven-roasted eggplant for a healthier twist—without sacrificing any of the rich flavor you love.

4 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Additional Time 1 hour hr 20 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Appetizers

Cuisine Persian

Servings 12

Calories 82 kcal

Ingredients

  

1x2x3x

• 2 medium eggplant
• 2 teaspoon salt
• 4 tablespoon extra virgin olive oil
• 1 cup chopped onion
• 2 garlic cloves crushed
• ½ cup kashk or sour cream
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried mint

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Instructions

 

• Peel and cut eggplant into circles approximately 1-inch thick.
• Cover a cooling rack with two sheets of paper towels then place sliced eggplant on the towels and sprinkle with 1 teaspoon salt. Turn eggplant slices over and sprinkle with another 1 teaspoon salt.
• Cover eggplant with two more sheets of paper towels and place a baking sheet over the eggplant.
• Place some heavy objects, like books, on top of the baking sheet. This will help squeeze out the excess water. Let the eggplant sit like this for 1 hour.
• Preheat oven to 400ºF.
• Remove the weights off the eggplant and pat each slice with paper towel to remove extra water.
• In a single layer, place eggplant slices onto a baking sheet. Rub both sides of the eggplant slices with 3 tablespoon olive oil.
• Bake for 20 minutes and turn eggplant slices over. They should be browned on the bottom and bake for an additional 15 minutes.
• Place eggplant in a large bowl and allow to cool to room temperature.
• Heat a large frying pan over medium-high heat and add 1 tablespoon olive oil. Add chopped onions to the hot oil.
• When onions start to soften, reduce heat to low and cook until onions brown and caramelize, about 20 minutes.
• Mix in garlic cloves and cook for 2 minutes then turn off the heat.
• Reserve 1 tablespoon of the caramelized onions.
• Add onions (leaving oil in pan) to the reserved eggplant and mash with a fork or hand blender.
• Stir in kashk (or sour cream) along with ground black pepper.
• Transfer and spread eggplant mixture evenly into serving dish. Garnish with reserved onions.
• In the warm frying pan add dried mint to remaining oil. Heat oil until mint darkens, but do not burn. Sprinkle the oil and mint over the onion garnish.
• Serve warm or room temperature with pita bread, chips and/or an assortment of vegetables.

Notes

Similar to babaganoush, which is made with tahini sauce, kashkeh bademjoon uses whey (kashk). Whey is the liquid that has been strained from cheese or yogurt during the cooking process. Kashk can be found in Persian specialty stores, or you can substitute it and use sour cream or creme fraische.

You can prepare this dish in advance, if you need to. Create the dip and store it in an airtight container in the refrigerator for up to 2 days before serving. Leftovers will last in the refrigerator 3-5 days after it was made. You can also freeze leftovers for up to 3 months.

if you want more onion garnish for your dip, feel free to caramelize more onions.

MAKE IN ADVANCE: You can bake the eggplant or even make the entire dip a day or two in advance of serving it. Don’t garnish it though, until you are ready to serve it.

TO STORE: Store any leftover dip in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months. There might be some separation, simply stir to re-combine.

Nutrition

Serving: 0.25cupCalories: 82kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 389mgFiber: 3gSugar: 4g

Keyword eggplant dip, Kashke Bademjan, Kashke Bademjoon, kashkeh bademjan, kashkeh bademjoon, persian eggplant dip

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