Recipe: Eating on a Dime Iranian Eggplant Dip, Kashkeh Bademjan

Rhoda Cole
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Recipe: Eating on a Dime Iranian Eggplant Dip, Kashkeh Bademjan
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Recipe: Eating on a Dime Iranian Eggplant Dip, Kashkeh Bademjan Delicious, fresh and tasty.

Iranian Eggplant Dip, Kashkeh Bademjan. This eggplant dip makes a great appetizer for family gatherings or dinner parties. How to serve this Persian eggplant dip. This Persian eggplant dip is usually served as an appetizer though I can totally have it as a main dish.

If you are an eggplant lover, Persian cuisine can be a paradise for you.

There are plenty of eggplant dishes and side dishes in Persian cuisine, and among them one of the most popular dish is Kashke Bademjan.

The main ingredients of this dish are eggplants and Kashk which is a type of yogurt whey.

You can cook Iranian Eggplant Dip, Kashkeh Bademjan using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Iranian Eggplant Dip, Kashkeh Bademjan

  1. You need 2 of large eggplants, peeled and cubed.

  2. Prepare 8 tablespoons of kashk, or sour cream if not available.

  3. You need 2 of onions, sliced.

  4. You need 1 tablespoon of tomato paste, dissolved in ½ cup water.

  5. Prepare 2 teaspoons of dried mint.

  6. It’s 2 cloves of garlic, crushed.

  7. Prepare 6 tablespoons of olive oil.

  8. It’s of black pepper to taste.

  9. Prepare of turmeric.

  10. Prepare of salt to taste.

In the process of making cheese, the remaining liquid after milk has been strained is called whey.

Kashke Bademjan is a Persian eggplant dip, served warm or at room temperature unlike many other eggplant dips (like baba ganoush) which are best served cold.

Kashkeh Bademjan ~ Persian Eggplant Dip Last week Joan left a comment asking me about a warm borani made with eggplant.

Well ladies and gentleman I present to you Kashkeh Bademjan, also known as eggplant dip or if you want to get really fancy you can call it Dip de Aubergine, oh la la!!!!

Iranian Eggplant Dip, Kashkeh Bademjan step by step

  1. In a skillet, heat 3 tablespoons of olive oil, stir in dried mint and leave over medium heat for 1 minute..

  2. When you start smelling mint, remove mint and oil from heat and set aside..

  3. Add 1 tablespoon of olive oil to the same skillet and fry onions until golden then set aside..

  4. In a saucepan, fry eggplants and garlic in the remaining 2 tablespoons of olive oil for around 10 minutes..

  5. When eggplant is soft, add in the dissolved tomato paste,4 tablespoons of kashk and fried onions leaving some for the garnish. Partially cover the saucepan and cook for around 5 minutes, stirring from time to time..

  6. When the eggplants are well cooked, remove from heat and mash with a fork. Add in 2 tablespoons of kashk and season with turmeric, black pepper and salt..

  7. To serve, place the eggplant mix in a serving platter, spread the remaining kashke and garnish with remaining fried onions. Top with fried mint..

Best eggplant to use for kashke bademjan.

Kashke bademjan (aka kashke bademjoon) is made with cooked eggplant that is then mashed up.

Because the eggplant is mashed up, it doesn't matter which type of eggplant you use for this dish.

The larger eggplants have more water and are less firm than the smaller varieties, but the smaller varieties are harder to find and are more expensive.

Persian Eggplant Dip - Kashke Bademjan is my first choice when it comes to cooking an easy Persian dish or side dish for a lot of people.