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Vegetarian, Maghreb and Middle East

Kashk e bademjan with bread

Kashk e bademjan is a Persian eggplant dip for 4 people, ready in 55 minutes, medium difficulty, costing about €2.10 per person. Soft mashed eggplant is mixed with garlic and kashk or yogurt, then topped with fried onions, dried mint warmed in oil, and walnuts. The key is cooking the eggplant until it's fully tender before mashing it.

A Persian kashk e bademjan, soft mashed eggplant with kashk, fried onions, dried mint, and walnuts.

Kashk e bademjan with bread
Total time
55 min
Difficulty
Medium
Cost per person
€2.10
Calories per person
830 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Winter

Kashk e bademjan is a thick, creamy eggplant dip where soft, tender eggplant meets the tang of kashk or yogurt. Fried onions add crunch and a hint of sweetness, dried mint warmed in oil brings a fragrance that changes the whole dish, and walnuts give a bit of texture against the smooth base. You scoop it all up with warm bread, and every bite tastes a little different depending on what you catch.

This dish takes a bit of patience, between draining the eggplant and frying the onions, so it's better suited to a relaxed Sunday or an evening when you're not in a rush. It's a great choice if you love hearty vegetarian dishes, served as a shared starter or a main with a salad on the side. Kids usually aren't fans of the bold kashk flavor or fried mint, so this one's really for curious adults.

The ingredients

4 people

Fruits and vegetables

  • Eggplant 4
  • Onion 3
  • Garlic 3 cloves

Dairy

  • Greek yogurt 300 g

Pantry

  • Walnuts 50 g
  • Dried mintoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Olive oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Baguette 1

Allergens Gluten, Lactose, Tree nuts

The step by step recipe

  1. Peel the eggplants, slice them into rounds, salt them, and let them sit to drain. 15 min

    Rinse them afterward and pat them very dry.

  2. Brown the eggplant slices in the oil, then mash them with a fork along with the garlic. 15 min

    They should be completely soft and tender.

  3. Fry the sliced onions with the turmeric until golden brown. 20 min

    Set half aside for garnish.

  4. Mix the mashed eggplant with the yogurt (or kashk) and half the fried onions.

    Taste before salting, kashk is very salty on its own.

  5. Serve with the remaining onions, dried mint warmed in a little oil, walnuts, and bread.

    Warm the dried mint in the oil, it takes on an incredible smell.

Our tips to get it right

  • Salt the eggplant slices well before draining them, it keeps them from soaking up too much oil while cooking.
  • Mash the eggplant while it's still warm, it blends much more smoothly with the yogurt or kashk.
  • Cook the onions slowly and long enough to turn truly golden, they're what gives the dish its sweet edge.

The variations

  • If you can find real kashk at a Middle Eastern grocery store, use it instead of Greek yogurt for a tangier, more traditional flavor.
  • For a richer version, stir some salted fromage blanc into the Greek yogurt, as suggested in Mon Chou's tip.
  • To save time, cook the eggplant without draining it first, and just add a bit more salt at the end of cooking.

What to serve it with

  • Warm flatbread or baguette
  • Cucumber and tomato salad
  • Unsweetened black tea

Storage

Kashk e bademjan keeps for 2 to 3 days in the refrigerator in a sealed container. It doesn't freeze well since the yogurt can separate once thawed. Reheat gently in a pan or microwave, and add the fried onions and walnuts right before serving so they stay crisp.

Questions about this dish

Can I replace kashk with something other than Greek yogurt?

Yes, a mix of thick Greek yogurt and well-salted fromage blanc works well if you can't find kashk. The goal is to recreate that tangy, creamy texture.

How do I keep the eggplant from soaking up too much oil?

Salt it and let it drain for 15 minutes, then pat it completely dry before cooking. Dry eggplant absorbs noticeably less oil.

Can I make this ahead of time?

Yes, you can make the eggplant mash and fry the onions a day ahead and store them separately in the fridge. Combine everything and add the warmed mint and walnuts right before serving.

Why warm the dried mint in oil?

The heat wakes up the essential oils in dried mint and completely changes its aroma, making it much more noticeable. It's a quick step, but it makes a real difference in the final flavor.

How long does it take to make a kashk e bademjan with bread?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a kashk e bademjan with bread?

About 830 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kashk e bademjan with bread cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Always check the labels of the products you buy.

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