Kashk-e Bademjan
Iran
About Kashk-e Bademjan
Kashk-e Bademjan is a warm Persian eggplant dip. Eggplants are fried or roasted until very soft and mashed with fried onions and garlic, then mixed and topped with kashk, a tangy fermented dairy product.
Kashk is made from the whey left after making yogurt or butter, dried and rehydrated into a thick cream. It gives the dip its creamy, salty and slightly sour flavor, a little like a mix of sour cream and Parmesan.
The dip is usually decorated with swirls of kashk, crispy fried onions, walnuts and mint fried in oil, which turns a deep green. It is eaten as a starter or light meal with flatbread such as lavash or sangak.
Ingredients
- eggplant
- kashk
- onion
- garlic
- mint