Kashke Bademjan Recipe

Kashke Bademjan and sanghak

Kashke Bademjan (Kashk e Bademjoon, کشک بادمجان) is a Persian eggplant dip. Bademjan is the Persian term for eggplants, and Kashk is a kind of diary that

looks like yogurt. The Kashk is made out of yogurt in a complicated process. There are solid and liquid Kashks available in the market. In the USA, most middle eastern markets have liquid Kashk.

This food, like many other dishes that contain eggplant and Garlic, is originally from the north of Iran. It is usually used as an appetizer, but sometimes it is served as the main dish with bread.

It is an excellent choice for finger food on small pieces of bread. You can also serve it for brunch.

What are the ingredients?

The main ingredient is eggplant. It is better to use seedless eggplants like Chinese eggplants or Italian eggplants. Other ingredients are fried diced Garlic, fried sliced onions and Kashk.

You can use Greek yogurt instead of Kashk. Dried mint is another essential ingredient for Kashke Bademjoon.

Kashke Bademjan Cooking process:

To cook Kashk e Bademjoon, you have to wash and peel the eggplants. Try to use seedless eggplant types such as Chinese eggplant. Then you peel and slice them and fry them in the oil. After they are softened and cooked, you squash them and add fried onions and fried Garlic. You mix the mashed vegetables with Kashk and mint on a low heat for half an hour then you use the rest of Kashk and mints sauteed in oil with fried onions and chopped walnuts as a topping.

To serve the food, you need bread. In Iran, it is usually Lavash bread, but you can use baguettes, too.

Different types of Kashk e Bademjoon

The ingredients of Kashke Bademjoon are not deployable. Therefore, there are not so many different kinds of food.

However, the ratio of ingredients and the amount of them can make a difference in the final results. Moreover, the cooking process can be beneficial in flavour. For instance, You should know how to omit the bitterness of eggplants, how much Garlic you should use. And more important how much oil do you have to use.

Kashk e Bademjoon Nutrition facts:

Eggplants are a natural source for many vitamins and minerals. Consuming eggplants can help insomnia, amenia, diabetes, hair growth and much other health fortifying advantages.

Kashk is the best source of calcium. Therefore Kashke Bademjan is a great defender against bone-related problems. It is approved that Using this food can improve the immune system of the body.

Serving style:

Kashk e Bademjan is usually served as an appetizer. Bread (mostly Lvash or Sangak in Iran)

Accompanies the dish. In some regions, people serve it as a main course in more significant portions. Sabzi Khordan is one of the side dishes with Kashke Bademjan. Other side dishes available are Sir Torshi (pickled Garlic, سیر ترشی) and Torshi(ترشی). Doogh (Persian yogurt drink) is the best drink to accompany this food.

Vegetarian tip:

This food is a vegetarian dish itself. You do not need to change anything in the recipe. However, if you are vegan, you may use vegetable source yogurt as Kashk.


This recipe is adequate for four people. The preparation time is about 2 hours and the cooking time is 1 hour. You need to prepare some bread to serve the food with.

Kashke Bademjan

Kashke Bademjan

Kashk Bademjoon is a Persian eggplant dip. It is made with mashed eggplants and Kashk (a special yoghurt-like dairy) and garlic and dried mint. It is usually served with bread as an appetizer.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Persian
Keyword: Kashke Bademjan
Prep Time: 2 hours
Cook Time: 1 hour
Servings: 4 people
Calories: 176kcal
Cost: $10


  • 1 Kg Chinese eggplant (any other seedless eggplant is ok)
  • 5 tablespoons Kashk or Greek yoghourt
  • 1 cup chopped walnuts
  • 1 onion
  • 4 teaspoons dried grind mint
  • 2 tablespoons Vegetable oil
  • 1 tablespoon salt (for reducing eggplants bitterness)
  • 8 cloves Garlic


  • Wash and peel the eggplants.
  • Slice the eggplants
  • Put eggplants in a strainer and cover them with salt.
  • Wait for two hours and then wash and rinse the eggplants.
  • Dry the eggplants with a clean tissue.
  • Pour some oil in a pan and saute the eggplants.
  • Cover the pot with a lid
  • After eggplants are softened squash them with a fork.
  • Dice the onions and fry them with Garlic.
  • Add the Onions and Garlic to the eggplants.
  • Squash all the composition.
  • Add a pinch of salt and half of mint.
  • Add half of Kashk.
  • Mix well and cook on low heat for half an hour.
  • Saute the rest of the mint with oil.
  • Pout the squashed composition into a dish.
  • Use walnuts, rest of Kashk, and little sliced fried onions as a topping.


Uniqop’s advice:

  • Covering eggplants with salt and washing and drying them is very important to prevent a bitter taste.
  • You can mix 2 tablespoons of Kashk with saffron to decorate your dish better.
  • Caramelize your fried onions for a better taste.
  • If you are using yogurt instead of Kashk, I don’t guarantee the feeling.


Calories: 176kcal

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating