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.
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Recipe highlights
- 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.
- 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
- 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.
- 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.
- 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.
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- 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.
- 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.
- Mash it up. Add onions (leaving oil in pan) to the cooled eggplant and mash with a fork or immersion blender.
- Finish the dip. Stir in kashk (or sour cream) along with ground black pepper. Transfer and spread eggplant mixture evenly into serving dish.
- 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!
Storing/Freezing Instructions
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.
Kashke bademjan (aka kashke bademjoon) is made with cooked eggplant that is then mashed up. Because the eggplant is mashed up, it doesn’t matter which type of eggplant you use for this dish. The larger eggplants have more water and are less firm than the smaller varieties, but the smaller varieties are harder to find and are more expensive.
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.
Yes! 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.
Persian Eggplant Dip (Kashke Bademjan)
Ingredients
- 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
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
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Hi Parisa,
Some people add chopped walnuts as a garnish, some people don’t.
Laura
This sounds really delicious. What substitute can i use to make it daury free?
Hi Suraya,
Instead of kashk or sour cream you can substitute with a vegan sour cream, which I believe is either cashew or tofu based.
Laura
Can you freeze this recipe?
Hi Xanda-
Usually, when you freeze foods with dairy the milk product will split and not incorporate again when thawed. But the eggplants mixture alone will freeze just fine.
Laura
Sugar + Spice,
I'm glad you are joining Daring Cooks! It really does help you branch out and try new things. Can't wait to see what you come up with!
Audax,
You are very thoughtful! Your mezze turned out so beautifully! I was really upset that I couldn't get this challenge right. And I will use this 'failure' as a lesson to help me with the next challenge. Bring on March's challenge!
Well not every challenge can be a gold medal – but sometimes you get more from the silver and bronze medal efforts. As a cook and baker sometimes I get more rewards from a 'failure' since it makes you learn more. Cheers from Audax in Sydney Australia.
I just learned of Daring Cooks today! How ironic! I am awaiting my status until March 15th. Nonetheless, your Mezze looks fabulous, and reminds me that Spring is on the way. Thanks for sharing!