Persian Eggplant Dip (Kashke Bademjan)

This is a healthier version of Persian Eggplant Dip (Kashke Bademjan) which uses baked eggplant and not fried. But don’t worry – it certainly does not skimp in flavor!

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, 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.

Why you must try this recipe

I learned about this dish from my uncle, when I was living in Tucson attending the University of Arizona, where he is a professor. I frequently spent the weekends with my aunt and uncle and fill up on their delicious cooking.

I know not everyone likes eggplant. Me?! I positively love it! Okay, the texture is super soft when cooked but the flavor… I think it is incredible.

Persians love eggplant. We make a wonderful eggplant stew (khoresh bademjan) and we even pickle eggplant. We even mix yogurt with cooked eggplant (borani bademjan).

This dish is similar to babaganoush. Eggplant is fried (or in this recipe, baked) and mixed with sautéed onions, garlic and kashk, fermented yogurt. The flavor is incredible.

I actually can’t stop myself from eating this dip. Make it and you’ll see. Totally irresistible.

Ingredients you need

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• Eggplant: I prefer to use the smaller, firmer eggplants like Italian or Japanese eggplants. I have even use the long thin Chinese eggplants. But you can totally use the larger and less expensive larger eggplants.
• Extra virgin olive oil: I use olive oil in everything. 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, dried mint

Tools to Use

• Chef’s Knife
• Cutting board
• Mixing bowls

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Step-by-step directions

1. 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.

This process removes the bitter water inside the eggplant. I do this every time I cook eggplant.

2. 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.

3. Bake at 400ºF 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.

4. Sauté chopped onions in olive oil over medium heat. When onions start to soften, reduce to low and cook until onions brown and caramelize, about 20 minutes. Be patient or else onions will burn.

5. Mix in garlic cloves and cook for 2 minutes then turn off the heat. Reserve 1 tablespoon of the caramelized onions.

6. 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.

7. 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.

Recipe tips and FAQs

Garnishing your Persian eggplant dip, much like garnishing any Persian dish, is up to he (or she) who prepares it. Persians take a lot of pride on presentation, so many dishes are garnished to artistic mastery. Kashkeh bademjoon is typically garnished with caramelized onions and some dried mint heated up in extra virgin oil. 

Kashkeh bademjoon is a classic Persian appetizer that is incredibly full of flavor. So think of the the Persian mezze as the Spanish version of tapas. And enjoy – noosheh jan!

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Yield: serves 12

Persian Eggplant Dip (Kashke Bademjan)

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This is a healthier version of Persian Eggplant Dip (Kashke Bademjan) which uses baked eggplant and not fried. But don't worry - it certainly does not skimp on flavor!

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 1 hour 20 minutes

Total Time 2 hours 10 minutes

Ingredients

• 2 medium eggplant
• 2 teaspoon salt
• 4 TBS 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

Instructions

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

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.

Nutrition Information:

Yield:

12

Serving Size:

¼ cup
Amount Per Serving: Calories: 82Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 389mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 1g

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