Video presentation by Cooking with Marki
“Today I have a tutorial on kashke bademjan. This is a Persian treat, that is usually served as an appetizer. The main ingredients are eggplant, onion, garlic and kashk (which you can find in most Middle Eastern markets).” – Marki
Kashke bademjan, occasionally also spelled kashko bademjan, is the name of a Persian eggplant dip. Kashk means yogurt whey, a dairy product made of drained yogurt which has a salty and tangy flavor, and bademjan means eggplant. This dish is basically made from the combination of these two ingredients.
Written Recipe and Ingredients list by Hami at “I got it from my Maman”
- 4 large aubergines / eggplants (approx. 1.3 kg / 2.9 lbs)
- 4 onions + extra to serve
- 10 cloves garlic
- 5 walnuts
- 3 tbsp kashk + extra for serving (available in Turkish or Middle Eastern shops)
- 1 cup water
- 1 cup + 5 tbsp vegetable oil (you can use less if you prefer)
- 3 tbsp dried mint
- 2 tsp turmeric
- 1 tsp black pepper
- 1/8 tsp saffron (optional)
- Prep: 40 min
- Rest: 30 min (you can prep in the meantime)
- Cook: 1h 30 min
- Total: 1h 40 min
Peel the aubergines (eggplants) and cut them lengthwise into 2cm / 0.8″ thick slices. Salt them generously and leave them for 30 minutes, so some of the moisture comes out of them. This will speed up the frying process because the high water content of the aubergines will already be reduced.
In the meantime peel and cut the onions. Cut them in half and then slice them. Some people like to finely chop them but I prefer the texture of sliced onions in Kashke Bademjan.
Peel and finely chop the garlic cloves.
Fry the onions over medium heat in 3 tbsp of vegetable oil for about 20 minutes until they are golden brown. Set half of the onions aside for decorating.
Fry the chopped garlic separately in 1 tbsp of vegetable oil over low to medium heat for about 5 minutes. Be careful not to burn them. Set half of the garlic aside for decorating.
Rinse the aubergine slices to wash off the salt. Dab them dry with paper towels. Heat 1 cup of vegetable oil in a large frying pan and put in as many aubergine slices as you can fit. Fry them from both sides over high heat until they are golden brown. Remove them from the pan and fry the next batch.
Mash the fried aubergines with a fork or potato masher. You don’t wanna blend them because you still want the stringy texture of the aubergines to remain.
Combine 3 tbsp of kashk with 1 cup of room temperature water until it is fully dissolved and you have a thin white mixture.
Now transfer the aubergines with half of the onions and garlic into a pan. Add the kashk – water mixture and season with 2 tsp of turmeric and 1 tsp of black pepper. Don’t add any salt as the kashk is already very salty. You can add salt later if needed.
Let the Kashke Bademjoon simmer over low heat with the lid on for about 30 minutes.
In the meantime, you can briefly fry the dried mint in 1 tbsp of oil. The temperature shouldn’t be too high. Fry it only for seconds, so it doesn’t burn. Set it aside for later.
Crush or chop the walnuts.
Taste your Kashke Bademjan and add salt if needed. If there is lots of oil on the surface, you can skim it off with a spoon now.
Serve your Kashke Bademjoon on a plate with the other half of the onions and garlic, the fried mint, more kashk and crushed walnuts. You can colour some of the kashk with a few tsp of saffron water, if you like.
Serve it with Lavash or any kind of bread you like, raw onions and some extra kashk-water mixture.