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Kashk-e Bademjan – Persian Eggplant Dip with Walnuts and Fried Mint
Quintessential Persian warm eggplant dip made with tender mashed eggplants, creamy yogurt/kashk, toasted walnuts, and sizzling fragrant dried mint oil.
Prep
10 min
Cook
25 min
Total
35 min
Ingredients
4servings
- Eggplants2 piece
- Large onion1 piece
- Garlic cloves4 clove
- Strained Greek yogurt or kashk100 g
- Dried mint6 g
- Walnuts40 g
- Turmeric3 g
- Olive oil40 ml
- Salt
Preparation Steps
1
Sauté sliced onion and garlic in 2 tbsp olive oil with turmeric until deeply golden and sweet.
8 min timer
2
Add cubed eggplant and 100 ml water; cover and cook for 15 minutes until soft.
15 min timer
3
Mash eggplants thoroughly with a fork; stir in half the yogurt/kashk and chopped walnuts.
2 min timer
4
In a small pan, sizzle dried mint in hot oil for 20 seconds only to create fragrant naana dagh.
0 min timer
5
Spread eggplant onto a serving plate, swirl remaining yogurt on top, and dress with sizzling mint oil and walnuts.
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Provenance & Public Domain Audit
Source: Traditional Persian Heritage Cookery / NAL Historical World Cuisine Archive (National Agricultural Library (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
