Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
Haydari
Easy 10 min~80 kcal 1/10
🍆
Kashk Bademjan
A Persian eggplant dip with kashk-style yogurt, fried onion, mint oil, garlic, and walnuts.
Medium⏱️ 55 min📖 1 min readServes 6~330 kcal🇮🇷 Iranian🌍 Full translation
20 min prep 35 min cook
- #For Guests
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 55 min- Prep20 min
- Cooking35 min
Ingredients
6 servings
Quick:
For the appetizer
- 5 Eggplants
- 4 clove Garlic
Kashk yerine
- 1 cup(~200 ml) Strained yogurt
For the topping
- 2 Onions
- 0.4 cup(~80 ml) Walnut kernels
Nane yağı için
- 1 dessert spoon(~10 ml) Dried mint
General
- 5 tbsp(~75 ml) Olive oil
- 0.9 dessert spoon(~9 ml) Salt
- 0.3 tsp(~1.5 ml) Black pepper
For serving
- 3 Lavash
What else can I make with these ingredients?
Instructions
- 1
Roast the eggplants in a 200°C oven for 25 minutes.
25 min25:00 - 2
Slice the onions thinly and fry them in 2 spoonfuls of olive oil for 12 minutes.
12 min12:00 - 3
Peel the roasted eggplants and leave them in a sieve for 5 minutes.
5 min05:00 - 4
Turn the garlic in half the remaining olive oil for 1 minute.
1 min01:00 - 5
Mash together the eggplant, garlic, salt, black pepper, and strained yogurt.
- 6
Warm the dried mint in the remaining oil for 1 minute.
1 min01:00 - 7
Garnish the meze with onions, walnuts, and mint oil, and serve with lavash.
💡 Tip: Do not add yogurt while the eggplant is very hot; a warm mixture preserves the tang and lowers the risk of splitting.
🍽️ Serving suggestion: Serve kashk bademjan on a meze plate with warm lavash, walnuts, and optional mint olive oil.
Nutrition (per serving)
~330
kcal calories
11
g protein
25
g carbs
21
g fat
Protein 13%Carbs 30%Fat 57%
17.8g
Sugar
13.8g
Fiber
904.8mg
Sodium
3.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Estimated satiety (per serving)
2/10Light satiety, you'll get hungry again soon
This recipe may contain allergens
- Milk
- Tree nuts
- Gluten
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Kashk Bademjan make?
This recipe serves 6.How long does Kashk Bademjan take?
Prep 20 minutes, cooking 35 minutes; 55 minutes in total.Is Kashk Bademjan difficult?
This recipe is rated medium.How many calories does Kashk Bademjan have?
Approximately 330 kcal per serving. Protein: 11g, carbs: 25g, fat: 21g.Which allergens does Kashk Bademjan contain?
This recipe contains Milk, Tree nuts, Gluten. Check it against your dietary needs.Which cuisine does Kashk Bademjan belong to?
This recipe belongs to Iranian cuisine.How many ingredients does Kashk Bademjan need?
This recipe needs 10 ingredients.Is Kashk Bademjan filling?
Satiety bar per serving is 2/10; keeps you full only briefly, you may get hungry quickly. The score is based on protein, fiber and the satiety index.
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