Creamy eggplant with kashke

This Iranian eggplant mash is a cozy and flavorful dish that'll wow your friends and is a breeze to make. The classic kashke bademjan brings together roasted eggplants and plenty of aromatic flavors to whip up a tasty side or snack.

I first stumbled on this dish while exploring Iran with a local family. Since then, whenever I want to impress without much effort, this is my go-to.

Rich Ingredients

• 150 ml Kashke: If you can't get this, go for sour cream or thick Greek yogurt
• Pomegranate seeds: toss some on at the end for color and a little burst of freshness
• Dried mint: don't skip this—it's key for real flavor
• Freshly cracked black pepper: adds a nice kick
• A half teaspoon turmeric: brightens things up, adds a gentle warmth
• Four tablespoons olive oil: extra virgin gives the best taste
• Four garlic cloves: slice or chop them up for that signature punch
• One big onion: this adds sweetness and more depth
• Two eggplants: look for shiny, firm eggplants for top results

Simple Step-by-Step Directions

The Final Touches:

Spoon the eggplant mash onto a serving plate. Pour the infused mint oil on top, then finish up with extra Kashke and a handful of crushed walnuts or even caramelized onions if you feel fancy.

Prepping the Mint Oil:

While the mash simmers, warm up half a tablespoon of olive oil in a small pan. Stir in a tablespoon of dried mint and let it sizzle for roughly 20 seconds to bring out its smell.

Blending and Mashing:

Turn off the heat and mash everything up with a fork or potato masher until most of it’s smooth, but leave it a little chunky for a nice bite.

Cooking the Eggplants with Flavors:

Put the cooked eggplants back into your pan with the onions and garlic. Toss in the turmeric and black pepper. Add about 100 ml of water, cover, and let it simmer for around 15 minutes. They're done once the eggplants are soft and a fork goes through easily.

Adding Garlic:

Mix in the chopped garlic, letting it soften for just a minute. Don’t let it brown, or it'll turn bitter.

Cooking the Onion Base:

Pour in your last two tablespoons of oil. Toss in the sliced onion and let it cook over medium until it softens up and gets a light golden color, about 8–10 minutes. This makes it sweet.

Searing Eggplants:

Add two tablespoons of oil to a big skillet on medium-high. Brown your eggplant pieces all around, letting each side get a nice color—about five minutes per side. Pull them off the heat.

Chopping Eggplants:

Peel the eggplants all the way, slice them down the middle lengthwise, then chop them into smallish pieces. This helps them cook evenly.

Mixing in the Dairy and Mint:

Stir in Kashke or your dairy swap and a spoonful of dried mint. Put it all back on low heat for about five minutes to let the flavors mingle.

Kashke’s a tangy and creamy dairy staple in Iranian cooking, and it’s what takes this dish over the top. First time I tasted this spread was in a tiny Tehran restaurant, and I was hooked by the way the eggplant’s smoothness worked with the tang of Kashke.

Storing Leftovers

Store this eggplant dip in an airtight container in your fridge for three to four days. Honestly, it gets even better overnight since all the flavors hang out and blend. To heat it up, just warm slowly on the stove, adding a little splash of water if needed to get it creamy again.

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Swaps and Easy Fixes

If you can’t track down Kashke, don’t worry—mix thick Greek yogurt with a squeeze of lemon for a close enough flavor. For a plant-based version, go with coconut yogurt or blend up cashews with lemon juice. Smaller eggplants like Chinese ones cook faster and make a great sub too.

How to Serve It Up

Kashke bademjan usually comes out as mezze with flatbreads like pita or lavash. You can also serve it as a side with a classic rice dish like chelow kebab. For a cool look, scoop a little well in the middle, pour in some mint-infused oil, and top with pomegranate seeds for awesome texture and color.

Frequently Asked Questions

→ How do I prep the eggplants for this dish?

Peel the eggplants, slice them up, and pan-fry both sides in olive oil before simmering with spices.

→ What can replace kashke in this dish?

If you can't find kashke, you can substitute it with Greek yogurt or sour cream.

→ What pairs well with this eggplant dip?

It's fantastic with pita, naan, or lavash bread, and works great with walnuts or caramelized onions.

→ Is it possible to make this ahead of time?

Definitely! You can prepare it beforehand and gently warm it when serving.

→ What texture should the eggplant dip have?

It should be creamy with a slight texture from gently mashed eggplants.