Iranian Eggplant Dish - Kashk-E-Bademjan Recipe

Name: Iranian Eggplant Dish - Kashk-E-Bademjan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants; salt; 1 tablespoon olive oil; 1 medium onion, chopped fine; 2 tablespoons olive oil; 4 -5 garlic cloves, chopped fine; 1/2 cup sour cream; 1 tablespoon olive oil; dried mint; salt and pepper

Servings: persons

1
Preheat oven to 325 degrees.
2
Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.
3
Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
4
Baste in olive oil on both sides.
5
Lay these in an oven proof dish. Cook until golden brown.
6
Chop the onion and garlic cloves, and fry in a pan with olive oil.
7
Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
8
Add sour cream, simmer for fifteen minutes. Place in serving dish.
9
In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large eggplants, salt, 1 tablespoon olive oil, 1 medium onion, chopped fine, and more.

Yes, Iranian Eggplant Dish - Kashk-E-Bademjan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Iranian Eggplant Dish - Kashk-E-Bademjan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions