🥄 Kashk-e Bademjan (Persian Eggplant & Yogurt Dip)

A beloved dish from Iranian cuisine, Kashk-e Bademjan combines smoky roasted eggplant with creamy fermented whey (or yogurt), crunchy walnuts, and golden caramelized onions. It’s rich, comforting, and perfect for scooping up with warm flatbread.

🌿 Ingredients:

– 3 medium eggplants
– 2 tablespoons kashk (fermented whey) — or substitute with thick yogurt or sour cream
– 1 large onion, thinly sliced
– 1 cup chopped walnuts
– Salt, black pepper, and turmeric to taste
– Cooking oil as needed

🍳 Instructions:

1. Roast the Eggplants

Place the eggplants directly over a gas flame or charcoal grill. Roast until the skin is completely charred and the flesh is soft.

2. Steam & Peel

Wrap the roasted eggplants in plastic wrap and let them sit for 10 minutes. This helps loosen the skin. Peel off the charred skin and chop the flesh into small cubes.

3. Caramelize the Onions

In a pan, heat oil and sauté the sliced onions until golden brown. Set aside a small portion for garnish.

4. Cook the Eggplant

Add the chopped eggplant to the pan. Season with turmeric and pepper, and sauté for a few minutes until fragrant.

5. Add Walnuts

Stir in the chopped walnuts and mix well.

6. Incorporate Kashk

Dilute the kashk with a little water, then pour it into the pan. Simmer everything over low heat for about 10 minutes until the flavors meld.

7. Season to Taste

Add salt as needed, keeping in mind that kashk is naturally salty.

8. Serve & Garnish

Transfer the dip to a serving dish. Garnish with the reserved caramelized onions and a sprinkle of walnuts.

🫓 Serving Tip:
Serve warm with fresh flatbread like lavash or sangak. It’s also delicious as part of a mezze spread.