Kashk-e Bademjan
A Persian fried-eggplant dip genuinely distinct in format from the site's existing Ash Reshteh, even though both use kashk, fermented dried whey: in ash reshteh, kashk is only a final drizzled garnish on a noodle-and-herb soup, while in kashk-e bademjan it's cooked directly into the mashed eggplant as a core structural ingredient, thickening and flavoring the whole dish before being drizzled on top again as a second garnish. Real technique traditionally chars the eggplants whole directly over an open flame until the skin blackens and the flesh turns smoky-soft, the detail that authenticity really hinges on, though pan-frying sliced eggplant is also a common, accepted variant. It's finished with fried dried mint and garlic, na'na dagh, and crushed walnuts.
⚠ Contains: Dairy, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 large eggplants
- 1 onion, sliced
- 4 cloves garlic, minced
- 1/2 cup kashk (fermented whey)
- 1/2 tsp turmeric
- 2 tbsp dried mint
- 1/4 cup walnuts, crushed
- Oil
Steps
- Char the eggplants whole over an open flame until the skin is blackened and the flesh is soft, then peel and mash the flesh.
- Sauté the onion and half the garlic in oil until golden, then stir in the mashed eggplant and turmeric.
- Stir in most of the kashk and cook gently until combined and slightly thickened.
- Fry the remaining garlic and dried mint in oil until fragrant for the na'na dagh garnish.
- Spread the eggplant mixture on a plate, drizzle with the remaining kashk and the mint-garlic oil, and top with crushed walnuts.