Kashk-e Bādemjān [Eggplant & Whey Dip]

Classic Eggplant & Whey Dip

Origin: Pan-Iranian Classic

Kashk-e Bādemjān is ubiquitous at Persian restaurants, though the quality varies wildly from kitchen to kitchen—and if I’m being honest, I’m still not sure mine is the absolute best, though I certainly try. Popularized in Qajar-era royal kitchens, it’s rooted in the resourcefulness of Iran’s central plateau, where nomadic herders originally created its signature ingredient, kashk, by fermenting and sun-drying whey into shelf-stable rounds to preserve dairy year-round. When reconstituted into a rich liquid, it adds a sharp, tangy contrast to sweet caramelized onions and jammy fried eggplant. While sour cream or yogurt work in a pinch, nothing quite replaces authentic kashk.

Serves: 4–6
Preparation time: 35 minutes
Cooking time: 40 minutes

Ingredients

Fresh Produce

• 3 medium Japanese or Chinese eggplants (about 1½ lbs / 680g)
• 1 medium yellow onion
• 4 cloves garlic

Dairy

• ⅓ cup (80 ml) liquid kashk

Pantry

• 6 tbsp neutral oil or olive oil
• ½ tsp ground turmeric
• ¼ tsp black pepper
• 2 tsp kosher salt
• 1 tbsp dried mint
• ¼ cup (1 oz / 30g) walnuts

Preparation

• Peel the eggplants in alternating lengthwise stripes and trim off the stems. Slice lengthwise into ½-inch (1 cm) planks, arrange on a tray, sprinkle evenly with 1 tsp of the kosher salt, and let stand for 25 minutes to draw out bitterness and excess moisture, then pat thoroughly dry with paper towels.
• Thinly slice the yellow onion and mince the garlic cloves.
• Finely chop the walnuts.

Instructions

1. Fry the eggplant. Heat 3 tbsp of the oil in a large nonstick skillet over medium-high heat. Working in batches, fry the dried eggplant planks for 4–5 minutes per side until deep golden brown and tender, adding another 1 tbsp of the oil for the second batch if needed. Transfer to a paper-towel-lined plate.
2. Caramelize the alliums. In the same skillet over medium heat, warm 1 tbsp of the oil. Add the sliced onion and sauté for 10–12 minutes until deep golden brown. Add the minced garlic and sauté for 1–2 minutes until fragrant and golden. Stir in ½ tsp ground turmeric and ¼ tsp black pepper for 30 seconds, then transfer a spoonful of the crispy onion and garlic mixture to a small bowl for garnish.
3. Braise and mash the base. Return the fried eggplant planks to the skillet over the remaining onions and garlic. Season with the remaining 1 tsp kosher salt and pour in ½ cup warm water. Cover and simmer over medium-low heat for 15 minutes until the eggplant is completely soft, then mash the mixture coarsely in the pan with a potato masher or wooden spoon until thick and jammy.
4. Prepare the mint oil. In a small pan, warm the remaining 1 tbsp oil over medium-low heat. Remove from the heat, crumble 1 tbsp dried mint between your palms into the warm oil, and swirl for 15 seconds until fragrant and emerald green to make na’nā dāgh.
5. Finish with kashk and serve. Remove the mashed eggplant from the heat and stir in ¼ cup (60 ml) of the liquid kashk until creamy and cohesive. Spread the warm dip onto a shallow serving platter and top with swirls of the remaining 1 tbsp plus 1 tsp liquid kashk, the na’nā dāgh, the reserved caramelized onion and garlic, and the chopped walnuts. Serve warm with flatbread.

Tips

• For a lighter or faster preparation, brush the halved eggplants lightly with 2 tbsp of the oil and roast cut-side down on a baking sheet at 425°F (220°C) for 25–30 minutes until collapsed and tender, then scoop out the flesh and proceed with Step 2.
• If your liquid kashk is very thick, whisk it with 1–2 tbsp of warm water until pourable before stirring into the dip and drizzling on top.
• For a dairy-free version, substitute ⅓ cup (80 ml) unsweetened plain plant-based yogurt whisked with 1 tbsp tahini and 1 tsp fresh lemon juice for the liquid kashk..

🍞 The Essential Pairing > A rich dip requires a flatbread capable of holding its weight. While store-bought ones suffice in a pinch, the optimal, authentic pairing is a thick, blistered Nān-e Barbarī. My in-development recipe for this is available to subscribers.

🥛 The Expert Choice > The soul of this dish is the Kashk. While commercial versions are functional, authentic homemade Kashk is better. My recipe is available exclusively to subscribers.