Kashke Bademjan

recipe Detail


A little thicker and saltier than yogurt, kashk is an Iranian dairy product that gives this aromatic eggplant dip its luscious texture and tart flavor. Floral saffron, fried dried mint, and more kashk dot the top, adding beautiful color. Serve this Kashke Bademjan, inspired by Naz Riahi's love of California-based Mission Ranch Market with fresh vegetables and toasted flatbread for dipping.


- 2 large eggplants

- 1/4 cup kashk (dried yogurt whey)

- 2 tablespoons olive oil

- Salt and pepper to taste

- Dried mint for garnish

- Pita bread or naan for serving


1. Preheat your oven to 400°F (200°C).

2. Rinse the eggplants and pat them dry with paper towels. Cut off the stem and slice the eggplants lengthwise into 1/4 inch thick slices.

3. Lay the slices on a baking sheet and brush them with olive oil on both sides. Sprinkle with salt and pepper.

4. Roast the eggplant slices in the oven for 20-25 minutes, flipping halfway through, until they are soft and golden brown.

5. While the eggplants are roasting, prepare the kashk by mixing it with 1/4 cup of warm water. Stir until the kashk is well dissolved.

6. Once the eggplants are done roasting, remove them from the oven and let them cool for a few minutes.

7. In a bowl, mash the roasted eggplants with a fork. Add the kashk mixture and continue mashing until well combined.

8. Season the kashke bademjan with salt and pepper to taste.

9. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the kashke bademjan mixture to the pan and cook for 5-7 minutes, stirring occasionally, until heated through.

10. Transfer the kashke bademjan to a serving dish and garnish with dried mint. Serve with warm pita bread or naan.

Enjoy your homemade kashke bademjan!

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