Kashk-E Bademjan / Persian Eggplant Dip – a delicious recipe with whey, onion, clove garlic, salt, turmeric, mint spoons. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["Chop the eggplants and cook them for 10mins in a pot (add the salt and pepper to it).", "Dice the onion and chop the garlic , put them in a small pan on medium heat, add the turmeric and some oil, stir until golden.", "Add the kashk (thick whey) , mix until blended/creamy, put the lid on the pot and let it cook slowly for 15 mins. Take the lid off when you see it boiling slowly It is ready ! Transfer it to a serving plate.", "Topping :
2
Put some (3 to 4 tablespoons) vegetable oil in a small pan and let the oil get hot, then turn the heat off and add the dried mint and stir for 10 secs. Crush the walnuts .
3
Add some kashk on the top and Put the fried mint and walnut on for decoration and taste to the mixture.
4
Enjoy :)"]
692
kcal
Calories
65
g
Fat
23
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 eggplant large, 1 cup kashk thick whey, 1 onion medium, 1 clove garlic / 1 tsp garlic powder, and more.
Yes, Kashk-E Bademjan / Persian Eggplant Dip falls under the Vegetarian category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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