Kashk-e Bademjan

Name: Kashk-e Bademjan
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Iran
Ingredients: 1000 g of eggplants (peeled and sliced); 2 onions (finely sliced); 4 garlic cloves (chopped); 1 tsp of turmeric (ground); 1,5 tbsp of mint (dried); 100 g of kashk (fermented whey); 60 ml of olive oil; 80 ml of water (warm); 1 tsp of salt; 1/2 tsp of black pepper (ground)

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Kashk-e bademjan is a great classic of Persian cuisine that pairs the melting sweetness of cooked eggplant with the tangy flavor of kashk. Served warm with crispy golden onions, this fragrant dish is traditionally enjoyed as an appetizer with warm pita or lavash bread.

Total time: 1 h 05
Prep: 20 min
Cook: 45 min
Difficulty: Easy
Per person: €0.53

By the CookinBreak team

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To drink

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Nutrition facts

per serving · estimate

242kcal

Protein6 g10%
Carbs16 g27%
Fat17 g63%
Fiber7 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To bring out the best in this dish without bitterness, be sure to fry the dried mint with the garlic over very low heat for just a few moments. Overcooked mint turns brown and adds a harsh taste to the dish.

Freezing : Can you freeze this recipe?

Not recommended

Not recommended once cooked: the kashk separates and the eggplant turns spongy.

Storage : How long does it keep?

Keeps 3 to 4 days in the refrigerator in an airtight container.

Making ahead : Can you make it the day before?

Yes

Ideal the day before, the mint and garlic flavors intensify.

Reheating : How do you reheat it?

Reheat in a skillet over low heat or 2 min in the microwave (600W).

Variations

Greek yogurt version: replace the kashk with thick Greek yogurt mixed with a few drops of lemon juice and a pinch of salt.
Smoky version: grill the whole eggplants over a barbecue or open flame to give them a smoky flavor before peeling.
Walnut version: sprinkle the top of the dish with crushed, toasted walnut halves for crunch.

Mistakes to avoid

Blending the mixture with an immersion blender, which would give a sticky, gluey texture instead of a rustic mash.
Burning the dried mint in the hot oil, which would irreparably ruin the delicate aroma of the dish.
Over-salting before adding the kashk, since this fermented dairy product is already naturally very salty.

Frequently asked questions

What can I use instead of kashk if I can't find it?

You can substitute the kashk with an equal mix of drained Greek yogurt and thick crème fraîche, brightened with a touch of lemon juice to recreate its characteristic lactic tang.

Do I need to salt and drain the eggplants before cooking?

It isn't required with today's mild varieties, but lightly salting the slices 20 minutes ahead and then patting them dry considerably reduces how much oil they absorb during frying.

Is this dish eaten hot or cold?

Kashk-e bademjan is best enjoyed warm or at room temperature, so the herbal notes of the mint and the tenderness of the eggplant can fully come through.

What should I serve with kashk-e bademjan?

It is traditionally served with Middle Eastern flatbreads such as lavash, barbari, taftoon or freshly warmed pita bread, with fresh herbs as a garnish.