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Persian

Kashk-e Bademjan (Persian Eggplant and Kashk Dip)

A warm Persian eggplant dip mashed with kashk, garlic, onion, and mint for a creamy savory starter.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Kashk-e Bademjan (Persian Eggplant and Kashk Dip)

50 mintotal

Prep 15 min · Cook 35 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

  1. Heat most of the measured olive oil in a wide pan. Fry the eggplant slices over medium heat until browned and soft on both sides, then move them to a plate.

  2. In the same pan, cook the onion until deeply golden. Reserve a small spoonful for garnish if desired.

  3. Add the garlic and turmeric. Stir briefly until fragrant, then return the eggplant to the pan.

  4. Mash the eggplant into the onion mixture. Add the measured water only if the mixture is sticking before the eggplant becomes fully soft.

  5. Lower the heat and stir in most of the kashk. Cook gently until the dip is creamy and thick.

  6. Warm the remaining oil in a small pan and bloom the dried mint for a few seconds. Spoon it over the dip with the reserved onion and remaining kashk.

How to tell it's done

The dip should be thick, creamy, and spoonable, with soft mashed eggplant and a glossy mint-oil finish.

Getting it right

Tip

Cook the eggplant until fully soft before adding kashk; once the dairy goes in, the dip should only be heated gently.

What to serve it with

Serve warm with flatbread, fresh herbs, cucumber, and radish.

Substitutions

  • Use regular large Brinjal or small eggplants; cooking time changes with thickness.
  • Kashk gives the dish its defining tangy dairy flavor; thick Curd can be used in a pinch but will not taste the same.
  • Dried Mint is preferred for the classic topping; fresh Mint Leaves should be cooked very briefly to avoid dark bitterness.