{"id":15054,"date":"2020-11-06T03:27:22","date_gmt":"2020-11-06T11:27:22","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=15054"},"modified":"2025-04-25T10:55:32","modified_gmt":"2025-04-25T17:55:32","slug":"persian-eggplant-dip","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=15054","title":{"rendered":"Persian Eggplant Dip"},"content":{"rendered":"
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Lately we have been making dinners around an appetizer. I make a dip of some sort and accompany it with fresh chopped veggies, crackers and if we need some thing extra some grilled fish, lentils of chicken. I make this Persian Eggplant Dip quiet often, after I discovered it a few years ago at a Persian restaurant in Santana Row shopping center, San Jose, CA. It was a small eatery outside the main mall, that unfortunately closed a couple years ago. Anyway I recreated the recipe after a bit of research and its pretty close. The traditional name for this dip is Kashk Bademjan, a popular dip from Iran. I wouldn’t call my version authentic but it tastes darn good. <\/p>\n\n\n\n

WHAT IS KASHK BADAMJAN<\/strong><\/h4>\n\n\n\n

KASHK BADAMJAN is an Eggplant dip from Iran, Kashk is yogurt whey, Badamjan is eggplant. It’s a delicious dip made with fried or saut\u00e9ed eggplant, onion, garlic along with saffron, mint, then blended with yogurt or kashk, a Persian version of yogurt. It’s enjoyed with Lavash or any flatbread and a herb salad.<\/p>\n\n\n

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HOW TO MAKE KASHK BADAMJAN<\/h4>\n\n\n\n

The more traditional method of making kashk bademjan is to fry the eggplant, onion and garlic separately until they\u2019re golden brown, then mashed. Its a simple method, but will need a lot of oil as eggplants love to soak oil. <\/p>\n\n\n\n

To make things lighter I prefer pre baking the eggplant to partially cook them and then finish cooking them along with the aromatics in a pan. So first start with peeling the eggplant, then dicing them into pieces. Followed by baking them in the oven or air fryer. Once partially done proceed with saut\u00e9ing with onion and garlic and other aromatics, cover and cook for about ten to fifteen minutes until the eggplants are fully cooked. Mash the eggplant mixture well and add yogurt. <\/p>\n\n\n\n

WHAT IS SO DIFFERENT WITH THE PERSIAN EGGPLANT DIP<\/h4>\n\n\n\n

Firstly Kashk bademjan is saut\u00e9ed, no charring, that means no mess and smoking up the kitchen I love that! Secondly its served warm or at room temperature. And unlike other creamy dips, yogurt or kashk (yogurt whey) is added to give it that creamy luxurious texture and flavor. I’m all for that. This eggplant dip makes a great appetizer for a family pre meal snack or a dinner party.<\/p>\n\n\n\n

HOW TO SERVE THIS PERSIAN EGGPLANT DIP<\/h4>\n\n\n\n

This Persian eggplant dip is perfect served as an appetizer, light dinner with some protein or as a side dish. Kashk Bademjan is usually served with breads like lavash, pita or naan and a side of fresh herb salad such as arugula, parsley, mint, chopped onions, diced cucumber and olives maybe some feta. <\/p>\n\n\n

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PRO TIPS<\/strong>:<\/h4>\n\n\n\n