Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
🌍
Moutabal
Easy 1 hr 15 min~150 kcal 2/10
🍆
Kashk-e Bademjan
A Persian eggplant dip mashed with kashk, fried onion, garlic, mint oil, and walnuts, served warm with flatbread.
Medium⏱️ 1 hr 5 min📖 1 min readServes 6~310 kcal🇮🇷 Iranian🌍 Full translation
20 min prep 45 min cook
- #For Guests
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 5 min- Prep20 min
- Cooking45 min
Ingredients
6 servings
Quick:
For the appetizer
- 5 adet Eggplants
- 4 diş Garlic
- 0.8 su bardağı(~160 ml) Kashk (strained yogurt alternative)
- 5 yemek kaşığı(~75 ml) Olive oil
- 0.5 çay kaşığı(~2.5 ml) Turmeric
- 0.5 çay kaşığı(~2.5 ml) Black pepper
For the topping
- 2 adet Yellow onions
- 0.5 su bardağı(~100 ml) Walnuts
- 2 tatlı kaşığı(~20 ml) Dried mint
General
- 1 tatlı kaşığı(~10 ml) Salt
For serving
- 4 adet Lavash
What else can I make with these ingredients?
Instructions
- 1
Roast the eggplants in a 220°C oven for 28 minutes, until soft.
28 min28:00 - 2
Peel the eggplants and coarsely chop the flesh with a knife.
- 3
Finely chop the onions and cook in 3 tablespoons of the olive oil for 12 minutes, until golden.
12 min12:00 - 4
Add the garlic, turmeric, salt, and black pepper to the onions and turn for 2 minutes.
2 min02:00 - 5
Add the eggplant to the pan and mash for 8 minutes, until thick.
8 min08:00 - 6
Add the kashk and heat over low heat for 4 minutes, stirring.
4 min04:00 - 7
Foam the dried mint in the remaining olive oil for 30 seconds.
30 sec00:30 - 8
Serve kashk-e bademjan warm with walnuts, mint oil, reserved onion, and lavash.
💡 Tip: If kashk is unavailable, thin strained yogurt with a little lemon; using only tahini or cream loses the Iranian sour dairy note.
🍽️ Serving suggestion: Serve kashk-e bademjan warm with lavash, walnuts, and strong tea if desired as an appetizer plate.
Nutrition (per serving)
~310
kcal calories
9
g protein
26
g carbs
18
g fat
Protein 12%Carbs 34%Fat 54%
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.
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-e Bademjan make?
This recipe serves 6.How long does Kashk-e Bademjan take?
Prep 20 minutes, cooking 45 minutes; 65 minutes in total.Is Kashk-e Bademjan difficult?
This recipe is rated medium.How many calories does Kashk-e Bademjan have?
Approximately 310 kcal per serving. Protein: 9g, carbs: 26g, fat: 18g.Which allergens does Kashk-e Bademjan contain?
This recipe contains Milk, Tree nuts, Gluten. Check it against your dietary needs.Which cuisine does Kashk-e Bademjan belong to?
This recipe belongs to Iranian cuisine.How many ingredients does Kashk-e Bademjan need?
This recipe needs 11 ingredients.
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