Kashk-e Bademjan

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C. Halve the aubergines lengthwise and score the cut sides in a deep crosshatch without piercing the skin. Rub with the olive oil, turmeric, salt, and black pepper. Place cut-side down on a lined tray.

   500 g aubergines45 ml olive oil1 tsp ground turmeric1 tsp fine salt1/4 tsp black pepper
2. 2

   Roast the aubergines for 22-25 minutes until the flesh is completely soft and lightly browned at the edges. The skins should look collapsed and the inside should mash easily with a spoon.

   500 g aubergines
3. 3

   While the aubergines roast, heat the olive oil for the onions in a wide frying pan over medium heat. Add the sliced onion and cook, stirring often, for 12-15 minutes until deeply golden and sweet. Lower the heat if they colour too fast; proper caramelisation, not burning, gives the dish its depth.

   15 ml olive oil250 g onion, thinly sliced
4. 4

   In a small bowl, whisk the kashk with the hot water until smooth and pourable. If it is very thick, add 1-2 teaspoons more hot water. It should coat a spoon but still be fluid enough to fold into the aubergine.

   120 g kashk60 ml hot water
5. 5

   Heat the olive oil for the topping in a small pan over low heat. Add the dried mint and stir for 15-20 seconds just until fragrant and darkened slightly, then immediately take the pan off the heat so it does not turn bitter. Stir in the grated garlic and let it soften in the residual heat for 30 seconds.

   10 ml olive oil1 tsp dried mint2 cloves garlic, finely grated
6. 6

   When the aubergines are cool enough to handle, scoop out the flesh and discard most of the skin. Roughly mash the flesh with a fork; keep some texture rather than making a puree.

   500 g aubergines
7. 7

   Add the mashed aubergine to the caramelised onions and cook over medium heat for 2-3 minutes, stirring and pressing the mixture together so excess moisture evaporates. Fold in about three-quarters of the diluted kashk and half of the walnuts. Simmer for 1 minute more, then taste and adjust seasoning if needed.

   250 g onion, thinly sliced120 g kashk60 ml hot water500 g aubergines30 g walnuts, roughly chopped
8. 8

   Spoon the Kashk-e Bademjan onto a serving plate or shallow bowl. Swirl over the remaining kashk, then top with the mint-garlic oil and the remaining walnuts. Serve warm with flatbread or as part of a mezze spread.

   120 g kashk60 ml hot water10 ml olive oil1 tsp dried mint2 cloves garlic, finely grated30 g walnuts, roughly chopped

Origin & History

Kashk-e Bademjan is a classic Iranian appetizer made from aubergine enriched with kashk, a tangy reduced whey product used across Persian cooking. It is especially associated with home-style hospitality and is commonly served as part of a spread of small dishes with bread, herbs, and pickles.