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Persian Eggplant Dip Recipe (Kashke Bademjan)

Kashke Bademjan

Kashke Bademjan, also known as Persian Eggplant Dip, is a rich and flavorful appetizer hailing from the culinary traditions of Iran. This creamy and tangy dip features roasted eggplant, combined with aromatic spices and topped with a distinctive ingredient called kashk. In this article, we will explore the step-by-step process of making this delicious Persian delicacy.

Persian Eggplant Dip Recipe (Kashke Bademjan)

The Origins of Kashke Bademjan

Kashke Bademjan holds a special place in Iranian cuisine. It is believed to have originated in the northern regions of Iran, where eggplants thrive in abundance. This dish showcases the versatility of eggplant, transforming it into a silky and indulgent dip that captivates the taste buds. Over time, Kashke Bademjan has become a beloved appetizer, often enjoyed with warm bread or as part of a larger Persian feast.

Ingredients and Equipment Needed

To prepare Kashke Bademjan, you will need the following ingredients:

2 large eggplants

2 tablespoons olive oil

 2 cloves of garlic, minced

 1 medium onion, finely chopped

 1 teaspoon ground turmeric

1 teaspoon ground cumin

Salt and pepper to taste

cup kashk (Persian whey sauce)

You can garnish the dish with a selection of fresh herbs like parsley or mint.

Warm bread or pita for serving

Step 1: Preparing the Eggplant

Start by washing and patting dry the eggplants. Remove the stems and cut them lengthwise into halves or quarters, depending on their size. Sprinkle a pinch of salt over the eggplant pieces and let them sit for about 15 minutes. This helps to draw out any excess moisture and reduce bitterness.

Step 2: Roasting the Eggplant

Preheat your oven to 400°F (200°C). Brush the eggplant pieces with olive oil, ensuring they are well-coated. Place them on a baking sheet lined with parchment paper and roast in the preheated oven for approximately 30-40 minutes or until the flesh becomes soft and golden brown. Take the tray out of the oven and let the eggplants cool down for a few moments.

Step 3: To make the Kashk sauce

begin by heating a tablespoon of olive oil in a pan over medium heat. Add minced garlic and chopped onion, and sauté until they become translucent and fragrant. Sprinkle turmeric and cumin over the mixture, stirring well to incorporate the spices. Cook for another minute to release their flavors.

Step 4: Combining the Eggplant and Kashk

Using a spoon, scoop out the roasted eggplant flesh and transfer it to a bowl. Mash the eggplant using a fork or a potato masher until it reaches a smooth consistency. Add the sautéed garlic and onion mixture to the bowl and mix well. Add salt and pepper to the mixture based on your taste preferences. In a separate pan, heat the kashk over low heat until warmed through. Gradually add the kashk to the eggplant mixture, stirring continuously to achieve a creamy and well-combined dip. Adjust the seasoning if necessary.

Step 5: Serving and Garnishing

Transfer the Kashke Bademjan to a serving dish. Garnish with fresh herbs such as parsley or mint for a burst of freshness and vibrant color. Serve the dip alongside warm bread or pita, allowing your guests to scoop up the creamy goodness.

Tips for Making the Perfect Kashke Bademjan

Choose eggplants that are firm and glossy with unblemished skin.

Ensure the eggplants are thoroughly roasted until the flesh is tender and golden brown for optimal flavor.

Adjust the amount of kashk according to your desired consistency and taste preferences.

Experiment with additional toppings such as fried onions or toasted walnuts for added texture and flavor.

Variations and Serving Suggestions

For a tangier flavor, squeeze a bit of fresh lemon juice into the dip before serving.

Add a touch of pomegranate molasses or chopped pomegranate seeds for a delightful burst of sweetness.

Serve Kashke Bademjan as part of a Mezze platter alongside other Persian appetizers like hummus, tzatziki, and falafel.

Persian Eggplant Dip Recipe (Kashke Bademjan)


Kashke Bademjan, with its creamy texture, smoky flavors, and aromatic spices, is a delightful addition to any culinary repertoire. This Persian Eggplant Dip offers a tantalizing journey for your taste buds, showcasing the richness and diversity of Persian cuisine. Enjoy the velvety goodness of Kashke Bademjan with warm bread and embrace the flavors of Iran.


Is Kashke Bademjan suitable for vegetarians?

Yes, Kashke Bademjan is a vegetarian dish as it does not contain any meat or animal-based ingredients.

Can I use a grill instead of an oven to roast the eggplant?

Yes, you can grill the eggplant instead of roasting it in the oven. Place the eggplant directly on a preheated grill and cook until the flesh is tender and charred, turning occasionally for even cooking.

Where can I find kashk if it is not available locally?

Kashk can be found in Middle Eastern or Persian grocery stores. If it is not available locally, you can also purchase it online or substitute it with Greek yogurt mixed with a small amount of lemon juice as an alternative.

How long does Kashke Bademjan stay fresh?

Kashke Bademjan can be stored in an airtight container in the refrigerator for up to 3-4 days. Before serving, let it come to room temperature or gently reheat it in a microwave or stovetop.

Can I make Kashke Bademjan ahead of time?

Yes, Kashke Bademjan can be prepared in advance and stored in the refrigerator. The flavors tend to meld together and intensify over time, making it even more delicious when served the next day.

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