🇮🇷 Iranian/Persian Cuisine

کشک بادمجان

Eggplant and Whey Dip

Prep Time 15 min

Servings 4

Difficulty Easy

Calories 205 kcal

A creamy, tangy dip of fried eggplant blended with kashk (fermented whey), caramelized onions, garlic, and mint — a beloved Persian appetizer.

Ingredients

1 Fry eggplant slices in oil until golden and very soft. Drain on paper towels.
2 Caramelize onions slowly in oil until deep golden brown, about 20 min. Reserve some for garnish.
3 Sauté garlic and dried mint briefly. Add eggplant and mash together.
4 Stir in kashk and half the caramelized onions. Cook 5 min until creamy.
5 Serve topped with remaining caramelized onions, drizzle of kashk, and mint.

Did You Know?

Kashk, the fermented whey used in this dish, was originally a nomadic preservation technique — it could keep for months without refrigeration.