Persian · Appetizer
Silky eggplant with caramelized onion, mint and tangy kashk.
Photo by Rka11111 · CC BY-SA 3.0
Kashke bademjan is a rich Iranian eggplant dish defined by kashk, a tangy fermented dairy product. Caramelized onions and mint oil provide sweet and aromatic contrast.
Technique notes
Persian kitchen
Persian kashke bademjan combines fried eggplant, caramelized onion, mint and tangy fermented whey.
Salt eggplant 20 minutes, pat dry, brush with 3 tablespoons oil and roast at 425°F (220°C) for 25 minutes.
Cook onions in 1 tablespoon oil 18 minutes until deep gold; reserve half for garnish.
Add garlic and turmeric, then eggplant and water. Cover and cook 12 minutes; mash coarsely.
Bloom mint in remaining oil for 20 seconds. Stir most kashk into eggplant and garnish with onion, mint oil, kashk and walnuts.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Kashke bademjan is a rich Iranian eggplant dish defined by kashk, a tangy fermented dairy product. Caramelized onions and mint oil provide sweet and aromatic contrast.
Refrigerate for up to 3 days and reheat gently before garnishing.
Serve warm with lavash, radishes, cucumber and fresh herbs.
