Kashke Bademjan — Crispy Eggplant with Whey Cream
Silky roasted eggplant topped with tangy kashk whey, crispy fried onions, and whipped garlic. A Persian dip that feels elegant but comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 156
- Protein
- 3g
Ingredients
- 2 whole eggplants, medium
- ¾ cup kashk (whey liquid)
- 3 whole garlic cloves
- 1 tbsp pomegranate molasses
- 2 tbsp neutral oil for brushing
- ½ cup fried onions (crispy shallots)
- ½ tsp dried mint
- 1 tsp sumac or lemon juice
Instructions
- 1
Halve eggplants lengthwise. Score the flesh in a crosshatch, brush with oil, and season with salt.
- 2
Broil cut-side up 10–12 minutes until charred and tender; flesh should collapse when pressed.
- 3
Scoop flesh into a bowl. Mash roughly with a fork until chunky-creamy; leave some texture.
- 4
Mince garlic and whisk into kashk with pomegranate molasses until smooth and pourable.
- 5
Spread warm eggplant onto a plate or shallow bowl. Pour kashk drizzle across the top.
- 6
Crown with fried onions, dust with dried mint, and finish with sumac. Serve warm or at room temp.
Tools you’ll need
- sheet pan or broiler-safe baking dish
- mixing bowl
- fork for mashing
- whisk
- serving platter or shallow bowl
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