Kashk-e bademjan (کشک بادمجان) is a traditional Iranian dish made with eggplant, kashk, and other ingredients typical of Persian cuisine.
This traditional dish of Iranian cuisine is popular as a light appetizer. The name can be literally translated as “kashk with eggplant.”
The main ingredients for preparing kashk-e bademjan are eggplants (bademjan) and kashk, a fermented dairy product commonly used in Iranian cuisine. Kashk has a distinct salty-sour flavor and a thick, creamy texture.
The eggplants are first roasted over an open flame, on a grill, or in the oven, giving them a characteristic smoky flavor. Once roasted, they are peeled and mashed into a smooth paste. In a pan, onions and garlic are fried with turmeric in vegetable oil, then the mashed eggplant pulp is added and briefly simmered with additional spices. Finally, kashk is mixed into the dish, giving it its characteristic flavor and creamy consistency.
Kashk-e bademjan is traditionally served warm or at room temperature. The dish is most commonly eaten with Iranian bread such as lavash, barbari, or sangak.
Bon appétit!
