Kashk-e Bademjan
Roasted eggplant mashed with yogurt and topped with crispy onions and a tangy whey drizzle. A silky, sophisticated Iranian dip that feels fancy but comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 7g
Ingredients
- 2 whole eggplants, medium
- 1 cup plain yogurt (Greek or full-fat)
- ¼ cup kashk (whey) or plain yogurt mixed with lemon juice
- 1 whole yellow onion, large
- 3 tablespoons olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place both whole eggplants directly on the oven rack (place a baking sheet on the rack below to catch any drips) and roast until the skin is completely black and wrinkled and the inside feels very soft when poked with a fork, about 20 minutes.
- 3
While the eggplants roast, slice the onion lengthwise from root tip to create thin, crescent-shaped pieces, then separate them into individual strands.
- 4
Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Add the onion strands to the hot oil and stir once every 20 seconds until they turn the color of burnished copper and smell deeply caramelized, about 8–10 minutes.
- 6
Transfer the crispy onions to a plate lined with paper towels and sprinkle with a pinch of salt.
- 7
Remove the roasted eggplants from the oven and let them cool for 2 minutes until you can hold them, then split each one in half lengthwise and scoop the soft interior into a medium bowl, discarding the charred skin.
- 8
Mash the warm eggplant with a fork until it reaches a chunky-smooth consistency, like hummus with small soft pieces still visible.
- 9
Stir in the 1 cup of yogurt and 1 tablespoon of olive oil until fully combined, then taste and adjust salt and pepper.
- 10
Transfer the eggplant mixture to a serving platter and use the back of a spoon to create a shallow well in the center.
- 11
Drizzle the 0.25 cup of kashk (or yogurt-lemon mixture) in a thin stream over the surface and into the center well.
- 12
Scatter the crispy onions over the top in a single layer.
Tools you’ll need
- oven
- baking sheet
- fork
- chef's knife
- cutting board
- medium skillet
- wooden spoon
- plate
- paper towels
- medium mixing bowl
- serving platter
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
