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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
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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