Eggplant Dip

Persian Eggplant Dip

Written by on in Appetizers

Kashk-e bademjan is an Iranian dish that literally translates in Persian as ‘kashk/ eggplant’. This Persian Eggplant Dip can be classified as either an appetizer or a main dish. We have flavored this appetizer dip with yogurt, caramelized onions, roasted walnuts, herbs and spices. This is perfect to spread on top of toasted bread!
This creamy, sweet, savory, roasted eggplant and caramelized onion dip is totally light, healthy and is very satisfying and is best served with flatbread or pita bread

Some of the Persian dishes can be a bit intimidating to cook from scratch but this recipe is an exception. Very easy to make and it can go with a variety of breads from all over the world

Some of the breads that we have tried this dip with are listed below.

This Persian Eggplant Dip goes well with Challah bread. Check out the recipe for that bread at Challah Bread – When You’re Hungry (whenyourhungry.com)

This dip will also go well with some Indian flatbread or popularly called as Naan. Check out the recipe by clicking on the link below

Naan/ Indian Flatbread – When You’re Hungry (whenyourhungry.com)

Go check out Bread Archives – When You’re Hungry (whenyourhungry.com) for some more bread recipes.

Persian Eggplant Dip
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Persian Eggplant Dip

Recipe by whenyourhungryCourse: AppetizersCuisine: PersianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Kashk-e bademjan is an Iranian dish that literally translates in Persian as ‘kashk/ eggplant’. It can be considered either an appetizer or a main dish. We have flavored this appetizer dip with yogurt, caramelized onions, roasted walnuts, herbs and spices and is a perfect spread to toasted bread!
This creamy, sweet, savory, roasted eggplant and caramelized onion dip is totally light, healthy and altogether very satisfying! And is best served with flatbread or pita bread

Ingredients

  • 1 large eggplant

  • 1 large onion

  • ¼ cup walnuts

  • ¼ cup Greek yogurt

  • 1 tsp garlic paste or 1-2 cloves garlic

  • 1 tbsp olive oil

  • 1 tsp pepper powder

  • 1 tsp cayenne pepper

  • 1 tsp dried/fresh parsley 

  • 1 tsp salt

  • 1 tbsp lime juice

  • 1 spring fresh mist

Directions

  • Start by preheating the oven to 350F
  • Cut the large egg-plant in half and then quarters lengthwise and place over a baking tray. Sprinkle 1 tsp of salt over the egg plant along with pepper powder and a pinch of red cayenne pepper
  • Drizzle with a little olive oil and let the eggplant roast for 30 minutes (Alternatively, you can also roast the eggplant over a hot skillet for about 15 minutes until well charred)
  • Once the eggplant is well roasted, peel the skin off the eggplant and discard. Just scoop out the eggplant goddess into your food processor that would make this dip creamier
  • In another pan, start caramelizing the chopped onions, this would take anywhere between 15-20 minutes on medium high heat (Leave a little bit of the caramelized onion to garnish once the drip is ready)
  • Add the caramelized onions to the food processor along with the garlic paste, walnuts & yogurt
  • Pulse for a few seconds until the mix has been roughly blended (If you want a smooth eggplant dip, you can blend this mixture to a smooth mix)
  • Now, to a well heated pan, add 1 tsp of olive oil, add the roughly blended eggplant mix and start frying the mixture for about 2 minutes
  • Start adding the spices like a little more pepper powder, cayenne pepper & dried parsley. Pour in the lime juice as well. Taste the dip at this stage and check if a little more salt is required and adjust the favoring altogether (You can also skip the additional spices at this stage) 
  • Saute this mix well over medium heat for about 2 more minutes and the dip should be ready at this stage
  • Transfer to a serving bowl and garnish with caramelized onions & mint leaves. Serve with warm flatbread or pita bread

PRO TIP

  • Easy simple eggplant dip that goes well with flatbread & kebabs. Consume this dip within 2-3 days and do not store for a longer time in the refrigerator

PRO TIP

Easy, simple eggplant dip that goes well with flatbread & kebabs. Consume this dip within 2-3 days and do not store for a longer time in the refrigerator

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