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    Home / Appetizer / Kashke Bademjan

    Kashke Bademjan

    Smoky roasted eggplant mashed with garlic and topped with tangy kashk, fried onions, and mint, a classic Persian appetizer with bread.

    ⏱ 20 minPrep time
    🔥 45 minCook time
    🍽 6Servings
    🏷 AppetizerCategory
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    Kashke Bademjan

    Kashke bademjan is the eggplant dip of Persia, a deeply savory spread of roasted eggplant, garlic, and kashk, the salty fermented whey that Iranians love. It appears on tables everywhere, from casual family dinners to restaurant spreads, always with warm flatbread for scooping. The crowning touch is a tangle of golden fried onions and sizzling mint oil poured over the top. The name simply means eggplant with whey, but the blend of smoky, sweet, salty, and tangy has earned it a permanent place on Persian menus.

    Silky and smoky with a salty, tangy bite

    The eggplant is silky and smoky with a hint of garlic, and the kashk gives it a sharp, salty tang that wakes up the whole dish. Crispy onions add crunch and sweetness, while the mint oil perfumes every scoop. Serve it warm with sangak or pita, and do not be shy with the bread. It keeps well in the fridge for a few days and only deepens in flavor, so do not be afraid to make extra.

    Craving more? Explore all Persian / Iranian Kitchen recipes.

    This dish is built from Middle Eastern pantry staples — explore all 20 in our guide to 20 essential Middle Eastern pantry ingredients.

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    Step by stepInstructions

    1. Prick the eggplants with a fork and roast whole at 425 degrees F for 40 to 45 minutes, or char them over a gas flame, turning, until the skins blister and the flesh collapses.
    2. Let cool slightly, then peel and finely chop or mash the flesh. Sprinkle with salt.
    3. Fry the onions in the oil over medium heat until deep golden and crisp, about 15 minutes. Remove half for garnish.
    4. To the remaining onions, add the garlic, turmeric, and dried mint and cook 1 minute.
    5. Add the eggplant and cook, stirring, 5 minutes until heated through.
    6. Stir in the kashk and simmer gently 5 minutes more, until thick and creamy. Season with salt.
    7. Mound on a plate, top with the reserved onions, and drizzle with a little sizzling mint butter.

    💡 Chef tips & storage

    If you cannot find kashk, stir a few tablespoons of sour cream with a squeeze of lemon juice for a close approximation. Roast the eggplants until truly collapsed — the smoke and softness are the whole point.

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    Recipe details

    Prep20 min
    Cook45 min
    Servings6
    CategoryAppetizer
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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