I’ve discussed the Iranian/Persian affinity for eggplant in the past. This time around, I’m focusing on a quintessential Iranian/Persian dip. This is the go to dip for all the parties my mom ever hosted. Americans & Iranians both go nuts for this dish. It’s so satisfying and when it’s done well, you can eat it by itself.
This eggplant dish is called Kashk-e-Bademjan (or Joon depending on who is pronouncing it). It translates to Eggplant and Kashk (which is a type of yogurt whey). It’s a simple dish that is a huge party pleaser, when executed well. If you don’t have Kashk (or don’t have access to it), don’t fret. You can use a whole fat Greek yogurt and achieve similar results.
You can find more classic Persian dishes here.
Recipe- Iranian Eggplant Dip: Kashk-e-Bademjan
Ingredients
2 Eggplants Peeled and Diced into thick circles
2 Tbsp. Salt
4 Tbsp. Olive Oil
1 Tsp. Pepper
1/2 Tbsp. Zaatar
3 Cloves of Crushed Garlic
1 Cup of Diced Onions
3 Tbsp. Kashk or Full Fat Yogurt
(if you want to buy some Kashk you can get it here Shemshad Curd Pasteurized, 16 Oz (Kashk)
Method
Soak your peeled eggplants in a bowl with the salt and water. After about a hour a brown water should start to appear from the eggplants. Pour this out.
Now place your eggplants on a baking sheet, brush with oil all over so everything is covered. Cook in the oven on 350 for 30-45 minutes depending on when they soften.
Now take your diced onions & garlic and fry them in two Tbsp. of your cooking oil. Allow them both to get golden brown, then remove from the heat.
Once your eggplants begin to soften, take them out of the oven. Start mashing them with a wooden spoon or spatula and add your onions & garlic. Put it back in the oven and broil it, and allow the eggplant to get a little golden brown.
Now take it out of the oven, mix everything up real good. Add the rest of your spices. Mix some more, then add your Kashk/Yogurt, stir up and serve with some nice bread or crackers.
Enjoy!
If you loved this dish, don’t forget to check out my other great Persian Recipes.
- 2 Eggplants Peeled and Diced into thick circles
- 2 Tbsp. Salt
- 4 Tbsp. Olive Oil
- 1 Tsp. Pepper
- 1/2 Tbsp. Zaatar
- 3 Cloves of Crushed Garlic
- 1 Cup of Diced Onions
- 3 Tbsp. Kashk or Full Fat Yogurt
- Soak your peeled eggplants in a bowl with the salt and water. After about a hour a brown water should start to appear from the eggplants. Pour this out.
- Now place your eggplants on a baking sheet, brush with oil all over so everything is covered. Cook in the oven on 350 for 30-45 minutes depending on when they soften.
- Now take your diced onions & garlic and fry them in two Tbsp. of your cooking oil. Allow them both to get golden brown, then remove from the heat.
- Once your eggplants begin to soften, take them out of the oven. Start mashing them with a wooden spoon or spatula and add your onions & garlic. Put it back in the oven and broil it, allow the eggplant to get a little golden brown.
- Now take it out of the oven, mix everything up real good. Add the rest of your spices. Mix some more, then add your Kashk/Yogurt, stir up and serve with some nice bread or crackers.
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