Iranian Eggplant Dish Kashk E Bademjan Recipe

Experience the rich, smoky flavors of Kashk e Bademjan, a classic Iranian eggplant dip! This creamy and comforting dish features roasted eggplant, sautéed onions, garlic, and a touch of tangy sour cream. Perfect as a flavorful appetizer or a unique side dish, it's best enjoyed with warm pita bread, fresh herbs (like mint and parsley), and crisp radishes. This recipe makes a delicious and satisfying meal, perfect for sharing with friends and family.

Prep Time 20 mins

Cook Time 30 mins

Calories 256.1 kcal

Protein 7g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Iranian Eggplant Dish Kashk E Bademjan

Eggplants
Salt (to taste)
5 tablespoons olive oil
1 medium onion (approximately 1 cup, chopped)
4 cloves garlic, minced
1/2 cup sour cream (or Kashk, if using)
Dried Mint
Salt And Pepper

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How to Make Iranian Eggplant Dish Kashk E Bademjan

Preheat oven to 325°F (160°C).
Peel 2 large eggplants (approximately 2 pounds total). Cut a slit lengthwise down the side of each eggplant.
Generously salt the eggplants and place them in a colander. Let them sit and drain for at least 30 minutes to draw out excess moisture.
Rinse the eggplants thoroughly under cold water to remove the salt.
Slice the eggplants thinly lengthwise into 5-6 pieces each.
Drizzle 2 tablespoons of olive oil over the eggplant slices and toss to coat evenly.
Arrange the eggplant slices in a single layer in an oven-safe baking dish.
Roast for 25-30 minutes, or until golden brown and tender.
While the eggplant roasts, finely chop 1 medium onion (approximately 1 cup) and 4 cloves of garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened and lightly golden, about 5-7 minutes.
Remove the roasted eggplants from the oven and add them to the skillet with the onions and garlic.
Transfer the eggplant mixture to a food processor and puree until chunky but smooth. (You may need to do this in batches).
Return the pureed eggplant mixture to the skillet.
Stir in 1/2 cup sour cream (or Kashk, if using). Simmer for 15 minutes, stirring occasionally, until heated through and slightly thickened.
Transfer the Kashk e Bademjan to a serving bowl.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/4 cup chopped fresh mint and sauté for 1-2 minutes until fragrant.
Drizzle or spoon the sautéed mint over the eggplant dip as a garnish.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

34g

Fat

26g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Lunch Main Dish / Dinner Sweets & Sides Side Dishes Mediterranean Vegetarian Gluten Free Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Preparation Low Protein Appetizers Dips Dietary Low Sodium Low Cholesterol Low Calorie Low Carb Healthy 2 Low In Something

Frequently Asked Questions

How long does it take to make Iranian Eggplant Dish Kashk E Bademjan?

Iranian Eggplant Dish Kashk E Bademjan takes about 50 minutes from start to finish — roughly 20 minutes to prepare and 30 minutes to cook.

How many calories are in Iranian Eggplant Dish Kashk E Bademjan?

Iranian Eggplant Dish Kashk E Bademjan has approximately 256.1 calories per serving, with about 7 g protein, 6 g carbohydrates and 30 g fat.

What ingredients do I need for Iranian Eggplant Dish Kashk E Bademjan?

The key ingredients for Iranian Eggplant Dish Kashk E Bademjan are Eggplants, Salt, Olive Oil, Onion, Garlic Cloves, Sour Cream. See the full list with measurements above.