Appetizers
Kashk-e Bademjan (Eggplant and Whey Dip)
Ingredients
- 3 large eggplants (about 900 g / 2 lb)
- 2 onions, thinly sliced
- 4 cloves garlic, minced
- 120 ml (1/2 cup) liquid kashk (or substitute sour cream)
- 2 tbsp dried mint
- 60 ml (4 tbsp) oil
- 1/2 tsp ground turmeric
- Salt and pepper, to taste
- Chopped walnuts, to garnish
Method
- Prick the eggplants and roast or grill them whole until the skin is charred and flesh is soft, about 30 minutes. Cool, then peel and mash the flesh.
- Fry half the sliced onions in oil until deep golden and crisp; set aside for garnish.
- In the same pan, cook the remaining onions with garlic and turmeric until soft, then stir in the mashed eggplant and cook for 8-10 minutes, mashing further to a coarse purée. Season with salt and pepper.
- Stir most of the kashk into the eggplant mixture, reserving a little for drizzling on top.
- In a small pan, fry the dried mint briefly in a little oil until fragrant.
- Transfer the dip to a serving plate, drizzle with remaining kashk, top with fried onions, fried mint, and chopped walnuts.
Introduction: Kashk-e bademjan is a beloved smoky eggplant dip enriched with kashk, a fermented whey product unique to Persian cuisine, and topped with fried mint and caramelised onions.
Cultural Background: Kashk-e bademjan is a beloved smoky eggplant dip enriched with kashk, a fermented whey product unique to Persian cuisine, and topped with fried mint and caramelised onions. It is a staple starter at Persian restaurants and gatherings, often scooped up with warm flatbread.
Tips: Roasting or grilling the eggplant over an open flame (rather than boiling) is key to the dish's smoky depth. If kashk is unavailable, plain Greek yogurt thinned with a little lemon juice is the closest substitute, though the flavour will be milder.
Variations: Some cooks add a swirl of saffron water for colour and aroma. A version with tomato adds gentle sweetness to balance the smokiness. Vegetarian as written; a vegan version can use a fermented cashew cream in place of kashk.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Gently reheat in a covered pan over low heat, adding a splash of water if too thick; garnish fresh after reheating.
FAQs:
Q: What exactly is kashk?
A: A tangy fermented dairy product made from strained yogurt or whey, sold as a liquid or dried block in Persian grocers.
Q: Is this dish spicy?
A: No, it is savoury and smoky rather than spicy.
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