Kashk-e Bademjan (Persian Eggplant Dip) | Shelbyville Multimedia

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Adapted from the film Welcome to Shelbyville
directed and produced by Kim A. Snyder

Kashk-e Bademjan (Persian Eggplant Dip)

by Shaady Salehi

“Consider this your invitation to visit a local Middle Eastern market and make friends with the people there.”

Eggplant Dip

This is my faaavorite Persian appetizer dip and it’s really easy to make, except for the fact that it has one ingredient, “kashk” (whey),that is not the easiest to find. But consider this your invitation to visit a local Middle Eastern market and make friends with the people there! Ask them if they have “kashk.” It usually comes in a jar and looks like custard with a consistency that is similar to Greek yogurt, but firmer. If they don’t carry it, or if you don’t have a store near you, don’t worry. You can substitute it with sour cream or Greek yogurt. But trust me, you won’t be sorry if you take the extra step to get the right ingredients… and hey, you may make a new friend in the process!

3 eggplants, skin removed and sliced or diced
1 onion, chopped
6 garlic cloves, chopped
1 tablespoon tomato paste
¼ teaspoon saffron (optional)
½ cup of kashk
5 tablespoons of olive oil
Salt & pepper
Serves 8 people

Garnish (optional but strongly recommended)
1 small red onion, finely sliced
1 clove of garlic, minced
1 teaspoon of dried mint

Step 1—In large pan, fry onion and garlic in 2 tablespoons of olive oil until they are golden brown.

Step 2—Add the eggplants and 3 tablespoons of olive oil. Fry the eggplant until it is also golden brown (about 20 minutes).

Step 3—Add tomato paste, salt, pepper and saffron to the mix, and then use a hand mixer to mash the eggplant.

Step 4—Add kashk and mix it very well.

Garnish (optional)
Step 1—Fry the red onion, garlic and mint in 2 tablespoons of olive oil.

Step 2—Place the eggplant mix in a serving dish and decorate it with the garnish.

Serve with pita bread.

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