Roasted Eggplant Dip with Whey + Herbs

By Chanel Dror
recipes for a persian dinner

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recipes for a persian dinner


Kashkeh Bademjan is popular Persian appetizer that can be eaten warm or at room temperature with toasted pita wedges, flat bread, or over rice. Bademjan is the Persian word for eggplant, and kashk is a thick white dairy product made from cultured milk and whey. It’s close to sour cream, but with a deeper umami flavor that you might find in Parmesan cheese. The dish is made with roasted eggplants, caramelized onions, herbs, spices, and kashk (and sometimes with walnuts).

*photography by Thomas Winslow

Kashkeh-Bademjan (Persian Roasted Eggplant Dip with Whey + Herbs)

Serves 4

Roasted Eggplant Dip with Whey + Herbs

By Camille Styles


  • 2 large eggplants, or 4 smaller Japanese eggplants
  • 2 large yellow onions, peeled, finely sliced
  • 7 garlic cloves, peeled and finely chopped
  • 2 T dried mint
  • 1/2 t turmeric
  • 1 t liquid saffron
  • Salt and pepper, to taste
  • 1/3 c olive oil
  • 1 c liquid kashk*
  • 1/2 c chopped walnuts (optional)
  • *kashk is whey -- a byproduct of curdled milk (buttermilk), and can be found in Iranian or Middle Eastern grocery stores


  1. Preheat the oven to 350 F.
  2. Slice a few vertical cuts in your eggplants to let the steam out before placing them on a foil-lined cookie sheet and baking them in the oven for 30-40 min.
  3. Remove from oven and let cool, then remove the skin, squeeze out the bitterness, and chop up the eggplants into small pieces.
  4. In a skillet, heat oil and sauté onions until they become golden brown, add turmeric and stir. Add the garlic and mint, saute for an additional 5 minutes. Set some of it aside for garnish.
  5. Add the chopped up eggplants, saffron, salt, and pepper.
  6. Cook for 15 minutes over medium-high heat, stirring frequently, and mashing with the back of a wooden spoon as you stir.
  7. Once the mixture is consistently stewy, pour 3/4 of the kashk over it and mix well. Keep the skillet on low heat for another 4-5 minutes, blending well.
  8. Adjust the seasoning and transfer to a platter.
  9. Drizzle the remaining kasha over the eggplant mixture, and garnish with the fried garlic, onion, and mint mixture that you had set aside.
  10. Serve with warm pita bread, or over white basmati rice.
  11. Can also be served room temp or cold. Enjoy!

Comments (2)

  1. Juliette says:

    I used to eat that in a Persian restaurant. Yesterday I made this recipe and it came out perfect!!! The only thing that I changed was that I mixed the onion/garlic sautéed into the eggplant when it was ready. We love it that way. Definitely making it again, and again ……

  2. Mrs. Al-Khuzai says:

    Hi I ate this at a Persian restaurant here and I am hooked .. if I were to use walnuts, when do I encorpirate it in the cooking process?
    Thank you for sharing .. I’ve seen many recipes for this delicious dish but this looks like the easiest..

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