Mazzeh & Starters⚖️Harmonious Hot & Cold (Garm o Sard)

Kashke Bademjan

Name: Kashke Bademjan
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 2 large eggplants (or 4 medium Italian eggplants), peeled and sliced into rounds; 1 cup Kashk (liquid whey — can be bought in Persian or Middle Eastern grocery stores); 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons dried mint; 1 to 1.5 tablespoons tomato paste; 1/4 cup cooking oil for frying; Salt and freshly ground black pepper to taste; 2 tablespoons chopped walnuts (optional garnish)

کشک بادمجان

Kashke Bademjan is one of the most beloved Persian appetizers! The combination of tender sautéed eggplants, tangy kashk (fermented whey), golden fried onions, and crispy dried mint is simply irresistible.

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Servings

4 servings

Difficulty

Medium

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Warm Sangak or Barbari BreadSabzi Khordan (Fresh Herb Platter)Salad ShiraziPersian Black Tea

🥗Bright Acid & Fresh Herb Prep

Crisp Texture Secret: Dice vegetables into uniform jewel-sized cubes and dress with fresh lime juice, verjuice (ab-ghooreh), and olive oil shortly before serving. Wash and thoroughly dry fresh herbs so every bite stays bright and crisp.

Ingredients

مواد لازم

Servings Stepper

4 servings

Unit System

Prep ready: 0 of 9

2 large eggplants (or 4 medium Italian eggplants), peeled and sliced into rounds

1 cup Kashk (liquid whey — can be bought in Persian or Middle Eastern grocery stores)

1 large yellow onion, finely chopped

3 cloves garlic, minced

2 tablespoons dried mint

1 to 1 ½ tablespoons tomato paste

¼ cup cooking oil for frying

Salt and freshly ground black pepper to taste

2 tablespoons chopped walnuts (optional garnish)

Step-by-Step Instructions

طرز تهیه

Salt and fry eggplants: Peel the eggplants and cut them into rounds (about 0.5 cm thick). Sprinkle with salt and let sit for 15 minutes to draw out any bitterness, then pat dry. In a frying pan, heat oil over medium-high heat and fry the eggplant slices in batches until golden brown on both sides. Set aside on a plate.

Simmer with tomato paste: Mix the tomato paste with 1/2 cup hot water, salt, and pepper. Place all the fried eggplants back into the pan, pour the liquid mixture over them, cover, and let simmer on medium-low heat for 10 to 15 minutes until very soft.

Mash the eggplants: Remove the lid and mash the softened eggplants with a fork or potato masher directly in the pan until creamy with a little texture.

Prepare onion and mint toppings: In a small skillet, fry the chopped onions in oil until golden brown and crispy (piyaz dagh), then set aside. In the same hot oil, quickly sizzle the dried mint for 20 to 30 seconds (na’na dagh) and remove from heat immediately so it doesn’t burn.

Assemble and serve: Spread the warm mashed eggplant onto a serving platter. Pour the Kashk generously across the top, and decorate with the crispy fried onions, sautéed mint oil, and chopped walnuts. Serve with warm Persian flatbread 🙂.

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