Welcome to my kitchen! Today, I am thrilled to share with you my favorite Iranian eggplant dish – Kashk-e-Bademjan. This recipe is a true Iranian classic and one of the most loved eggplant dishes in the Middle East!
Kashk-e-Bademjan is a unique and delicious creamy dip made with roasted eggplants, onions, garlic, and tangy whey (Kashk in Farsi). The eggplants are cooked until tender and caramelized, then mixed with Kashk and sour cream to create a velvety and flavorful dip that will tantalize your taste buds.
You can enjoy this dip as a starter or side dish, or even as a main course served over rice. It’s perfect for sharing with friends and family on cozy evenings, movie nights, or even as an appetizer for special occasions like birthdays, holidays, or potlucks.
If you’re an eggplant lover like me, you must give this recipe a try! It’s easy to make and requires only a handful of ingredients that you might already have in your pantry. So let’s get started!
Why You’ll Love This Recipe
Are you tired of the same old dips and spreads? Do you want to impress your friends and family with a unique and flavorful dish? Look no further than this delicious Iranian Eggplant Dish, also known as Kashk-e-Bademjan.
This dish is the perfect combination of creamy and smoky flavors that will leave your taste buds wanting more. The eggplant is first roasted until it’s caramelized and tender, then combined with onions and garlic that are sautéed until golden brown. The mixture is then blended together with sour cream and kashk to create a perfect creamy consistency.
The star ingredient in this recipe is kashk, which is a popular Persian ingredient made from drained yogurt or sour milk. It adds an undeniable tanginess and richness to the dish that can’t be replicated by anything else. Paired with the earthy flavor of eggplant, it’s an unbeatable combination.
Not only does this dish taste amazing, but it’s also incredibly versatile. Serve it as a dip with pita chips or veggies for a tasty appetizer, or pair it alongside rice or kebabs for a flavorful side dish. It can even be used as a spread on sandwiches or wraps for lunch.
So why will you love this recipe? Because it’s unique yet approachable, full of complex yet harmonious flavors, and versatile enough to be enjoyed in so many different ways. Give it a try and your taste buds will thank you!
Here is a complete list of all the ingredients you’ll need to make Kashk-E-Bademjan, a popular Persian eggplant dip:
- 2 large eggplants: You can use Italian or Asian eggplants or any variety of eggplants you prefer. Make sure to buy fresh, firm, and smooth-skinned eggplants.
- 2 large onions: Any type of onions works here. Yellow or white onions are more commonly used in Persian cuisine.
- 3 garlic cloves: Fresh cloves of garlic will lend potent flavor to the dish.
- ½ cup olive oil: Use high-quality extra-virgin olive oil for the best results.
- 2 tbsp dried mint: This is typically used as a garnish for the dish but it also adds a fresh and earthy note to the dip.
- 1 cup kashke bademjan: Kashk-E-Bademjan is made with kashk, which is a type of sour whey from drained yogurt that has been simmered until thick and tangy. If kashk isn’t available where you live, you can substitute with sour cream or mix equal parts of plain Greek yogurt and sour cream. Alternatively, you can make drained yogurt by straining plain yogurt through cheesecloth overnight to remove excess moisture.
- Salt to taste: Seasoning with salt is an important step towards elevating the flavor profile of this dish.
The Recipe How-To
Now that you have all the required ingredients, let’s dive into the heart of this recipe – the Kashk-E-Bademjan! I assume that you already sliced and salted the eggplants in advance, so now is the time to pat them try.
Step 1: Roast the Eggplant
– Preheat your oven to 420°F (215°C).
– Brush each of the eggplant slices lightly with olive oil on both sides then lay them out onto a baking sheet evenly.
– Place in the oven for 25 minutes, or until the eggplants are completely roasted and golden.
Step 2: Prepare Onion and Garlic
– While waiting for eggplants to roast, take 2 large onions and chopped them coarsely, then dice 4 garlic cloves finely.
Step 3: Fry Onion and Garlic
– In a pan with medium heat setting, warm up two tablespoons of olive oil, add in the chopped onions and diced garlic.
– Cook for about 5 minutes or until onions become translucent, browned, and release their fragrance.
Step 4: Mash Eggplant
– Take out the roasted eggplants from oven once it’s done baking. Using either a food processor or a fork, mash them into puree consistency.
– Transfer into a big mixing bowl.
Step 5: Combine All Ingredients
– Now, add in your previously fried onion-garlic mixture into the mixing bowl.
– Pour 3/4 cup of kashk-e-kashan (yoğurt whey/ sour milk) into the same mixing bowl.
– Then add in your desired amount of salt (we personally recommend 2 tbsp) into it, as well as 1 tsp of dried mint. Give it a proper stir using a wooden spoon until all ingredients are well-incorporated.
Step 6: Serve warm!
– Scoop out a sizable amount of Kashk-E-Bademjan dip onto each serving plate.
– Drizzle extra kashk-e-kashan/ sour cream on top for an additional smoothness factor.
– This creamy eggplant delight is best served warn along with fresh pita bread or crisp vegetable sticks.
Give this recipe a try and taste yourself why it’s one of our most popular Middle Eastern-inspired dips.
Substitutions and Variations
Are you looking to switch things up a bit with this Iranian Eggplant Dish – Kashk-E-Bademjan Recipe? There are many different substitutes and variations that can help you customize this dish to your taste and dietary needs.
Firstly, for those who don’t have access to kashke bademjan, a sour cream or yogurt whey can be used as a substitute. This will give the same tanginess that is needed for this recipe.
If you are seeking a vegan version of this dish, you can opt for unsweetened coconut or cashew yogurt in place of sour cream or yogurt whey, which will offer a creamy texture that is similar to traditional dairy products.
Walnuts can also be an alternative for eggplants if you want to add a different texture to the dish. Roast the walnuts first before mixing them with the dip for an extra nutty flavor.
For extra spice, you can add freshly chopped chilli peppers or red pepper flakes into the mix. This will add a little kick and heat to your dip.
A fun variation to try out is substituting eggplants with zucchini, which will give you a similar texture and flavor profile. Although not traditional, it’s still delicious and refreshing.
Lastly, feel free to experiment with other herbs such as fresh dill or rosemary in addition to the dried mint in the recipe. It’s all about finding the flavors that work best together and make you happy!
These substitutions and variations allow for a unique twist on this popular Persian eggplant dip that will delight your taste buds while still maintaining the integrity of the dish.
Serving and Pairing
Kashk-e-bademjan is a hearty dip that is best served warm with a variety of flatbread or pita chips. Its earthy flavor and creamy texture make it an excellent addition to any appetizer spread. It pairs perfectly with a side of fresh herbs, chopped tomatoes, and cucumbers to add some crunch.
For a complete meal, serve Kashk-e-bademjan alongside grilled meat or fish, like lamb or salmon, seasoned with lemon juice and cilantro. The tangy notes of the dish complement the savory protein, creating a delicious balance of flavors.
If you want to take this dish on-the-go, pack it in an airtight container with some carrot sticks or celery for additional nutrition while on road trips or picnics.
Another delicious way to enjoy Kashk-e-bademjan is as a topping for a traditional Persian rice dish such as Chelo Kabab or Ghormeh Sabzi. This versatile dip can also be used in place of hummus or baba ghanoush in sandwiches and wraps.
Overall, Kashk-e-bademjan adds a unique and authentic twist to any meal or appetizer spread. Experimenting with different serving styles and pairing options can help bring out its full potential and enhance your dining experience.
Make-Ahead, Storing and Reheating
One of the best things about this Kashk-E-Bademjan recipe is that it can be made ahead of time and stored for later use or reheated when needed. Since this dip can keep well in the refrigerator for up to five days, it is a great option for meal prep or a party appetizer.
My recommendation would be to let the dip cool completely before storing it in an airtight container in the refrigerator. This way, you can preserve its flavor and texture, ensuring that it tastes as delicious as when you first made it.
When reheating, I would suggest using a microwave or oven for best results. If you are planning to store it for longer than five days, I recommend freezing it instead. This will help extend its shelf life without compromising its quality.
If you’re freezing your Kashk-E-Bademjan dip, be sure to allow it to cool completely before placing it in an airtight container. Label the container with the date so you know the freshness of the dip. You can then thaw the dip in the refrigerator overnight before reheating or bringing back to room temperature.
I hope these tips will help you make sure your Kashk-E-Bademjan dip stays fresh and delicious no matter when or how you serve it.
Tips for Perfect Results
As an experienced chef, I have learned some tips and tricks that will help you make the perfect Kashk-E-Bademjan every time you prepare it.
First, I recommend choosing eggplants that are fresh and young. The fresher the eggplant, the less bitter it will be. You can tell if an eggplant is fresh by pressing gently on its skin: if it springs back to its original shape, it’s fresh. If not, choose another one.
Secondly, when frying the eggplants, make sure the oil is hot enough before adding them to the pan. This will prevent the eggplants from absorbing too much oil and becoming greasy. To test if the oil is hot enough, you can drop a small piece of bread or a few drops of water into the pan – if they sizzle, then you’re good to go!
Another tip is to let the fried eggplants drain on a paper towel-lined plate. This will remove any excess oil and ensure that they don’t become soggy when added to the dip.
When making Kashk-E-Bademjan, it’s crucial to cook the onions and garlic until they are translucent before adding in the fried eggplants. Doing so will give your dip a more nuanced flavor profile.
To achieve a creamy texture for your dip, don’t overblend it in the food processor or blender. You want to leave some texture and small chunks of eggplant in there for added complexity of flavor and a pleasant mouthfeel.
Finally, remember that Kashk-E-Bademjan is traditionally served warm. This dish is best enjoyed with warm pita bread or breadsticks on a chilly evening. So once you’ve made your dip, keep it warm until serving time.
By following these tips, you’ll be well on your way to creating a delicious and authentic Kashk-E-Bademjan every time!
As you embark on making this delicious Iranian eggplant dish, you may have some questions about the ingredients or steps in the recipe. Fear not, for in this section, we will provide answers to some frequently asked questions to ensure that your dish turns out perfectly every time. So, let’s dive in and clear up any potential confusion or uncertainty!
What is the difference between Baba Ganoush and Kashke Bademjan?
Eggplant serves as the primary ingredient for both kashke bademjan and baba ghanoush. The former calls for the use of kashk, a Persian whey, whereas the latter mixes eggplant with tahini- a sesame seed paste popular in the Middle East. Baba ghanoush is sometimes likened to hummus, only that roasted eggplant subs for chickpeas.
What is bademjan in english?
The term “Kashk” pertains to a dairy byproduct that results from straining yogurt and has a distinctive salty and tangy taste. On the other hand, “bademjan” refers to the vegetable eggplant.
What can I use Kashk for?
When it comes to enhancing the flavor of a range of dishes including soups, dips or roasted vegetables, kashk is the star ingredient. Whether added as a final element or used as a garnish, it infuses your dish with a delightful tangy, creamy and rich taste. For best results, think of it as a substitute for normal dairy products like yogurt or sour cream, and if your jarred kashk is too dense, simply dilute it with some water.
What’s in Kashk?
Kashk is a type of dairy product that is created by draining either yogurt or sour milk, specifically qatiq. The drained substance is then molded into various shapes, such as balls or chunks, and left to dry.
In conclusion, the Kashk-E-Bademjan recipe is undoubtedly a must-try for all food enthusiasts who love to explore new tastes and flavors. Not only is it an incredibly delicious and creamy eggplant dish, but also a great conversation starter at any gathering or party. With its rich Persian history and unique taste, this dish has gained much popularity around the world. Whether it’s a special occasion or just a casual dinner with your friends and family, Kashk-E-Bademjan will not disappoint.
As you prepare to cook this recipe, keep in mind that cooking is an art that requires patience and practice. Take your time and follow the instructions closely, and most importantly, remember to have fun. Do not be afraid to experiment with different ingredients and spice levels to create a unique take on this classic recipe.
I hope you found these detailed instructions helpful and informative. Give this recipe a try, impress your guests with its exotic flavors, and let us know what you think of it in the comments below!
Iranian Eggplant Dish - Kashk-E-Bademjan Recipe
- 2 large eggplants
- 1 tablespoon olive oil
- 1 medium onion, chopped fine
- 2 tablespoons olive oil
- 4 -5 garlic cloves, chopped fine
- 1/2 cup sour cream
- 1 tablespoon olive oil
- dried mint
- salt and pepper
- Preheat oven to 325 degrees.
- Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.
- Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
- Baste in olive oil on both sides.
- Lay these in an oven proof dish. Cook until golden brown.
- Chop the onion and garlic cloves, and fry in a pan with olive oil.
- Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
- Add sour cream, simmer for fifteen minutes. Place in serving dish.
- In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.