🇮🇷 Iran · Food
Kashke Bademjan (Eggplant Dip with Whey)
By eatmundo · August 4, 2026
🇮🇷 IRAI-generated imageA rich, creamy eggplant appetizer topped with caramelized onions, garlic, and dried mint. This iconic Persian dip is known for its deep, savory flavor profile.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 4 eggplants, slice them into thick strips, sprinkle with salt, and let sit for 20 minutes to draw out bitterness.
- 2
Pat the eggplants dry and fry them in 3 tbsp olive oil until golden and soft, then mash them coarsely with a fork.
- 3
In a separate small pan, fry 2 thinly sliced onions in 2 tbsp oil until caramelized and crispy brown.
- 4
Add 6 cloves of minced garlic to the onions and fry for 1 minute until aromatic, then stir in 1 tsp turmeric.
- 5
Add the mashed eggplant to the onion-garlic mixture and cook together over medium heat for 5 minutes.
- 6
Stir in 200g of kashk (fermented whey) and 50ml of warm water, folding gently until creamy.
- 7
Top the dish with dried mint, extra caramelized onion, and chopped walnuts for texture.
- 8
Serve warm with fresh flatbread, ensuring the flavor of the mint and garlic shines through.
Frequently Asked Questions
What is Kashke Bademjan?+
Kashke Bademjan is an Iranian appetizer consisting of a cooked dip made from eggplant, kashk (fermented whey), onions, garlic, and mint. It is typically served warm or at room temperature as a meze or side dish, often accompanied by bread.
What if I cannot find Kashk?+
You can substitute kashk with thick Greek yogurt mixed with a little extra salt and a hint of lemon juice.
Is it better cold or warm?+
Traditionally, it is served warm, which helps the flavors of the garlic and mint blend together beautifully.
Can I bake the eggplant instead of frying?+
Yes, roasting the eggplants in the oven until soft is a healthier alternative that still yields great texture.
How to avoid bitterness in eggplant?+
Salting the slices and letting them sweat for 20 minutes before frying is key to removing natural bitter compounds.
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