Kashk-e Bademjan

Kashk-e Bademjan (Persian Aubergine Dip with Whey and Walnuts)

A beloved Iranian appetiser of silky mashed aubergine and garlic, crowned with tangy kashk and a sizzling topping of crispy onion, mint oil and toasted walnuts. Scoop it up generously with warm flatbread.

Prep

15 min

Cook

45 min

Total

60 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) aubergines, about 3 medium; choose glossy, firm ones
• •120 ml (½ cup) neutral oil, for pan-frying the aubergine; divided
• •1 large onion, very thinly sliced
• •4 cloves garlic, finely grated or crushed
• •120 g (½ cup) kashk, traditional liquid or mildly thick kashk; see note for substitutes
• •30 ml (2 tbsp) warm water, to loosen the kashk if thick
• •2 tsp dried mint, or a small handful of fresh mint, finely chopped
• •40 g (⅓ cup) walnuts, lightly toasted and roughly broken
• •0.5 tsp (½ tsp) salt, adjust to taste
• •0.25 tsp (¼ tsp) black pepper, freshly ground
• •flatbread, to serve, sangak, barbari, or any warm flatbread

Steps

1. 1 Prick each aubergine all over with a fork. Place them directly over a medium gas flame or under a hot grill, turning every 3-4 minutes, until the skin is charred and the flesh is completely soft and collapsed, 20-30 minutes total. If using an oven, roast at 230°C / 450°F on a lined tray for 35-45 minutes, turning once, until very tender. The flesh should give with no resistance when squeezed.
2. 2 Set the aubergines aside until cool enough to handle. Split them open, scoop out the soft flesh with a spoon, and discard the charred skin. Spread the flesh on a plate to drain off any bitter liquid for 5 minutes, then mash it with a fork to a smooth, slightly sticky paste. Season with the salt and pepper.
3. 3 Heat 60 ml (¼ cup) of the oil in a small pan over medium heat. Add the grated garlic and cook for 30-60 seconds until fragrant and just pale gold; do not brown it. Stir the garlic and oil into the mashed aubergine.
4. 4 In the same pan (wipe out if needed), heat the remaining 60 ml (¼ cup) oil over medium-low heat. Add the thinly sliced onion and a small pinch of salt. Cook slowly, stirring often, for 18-22 minutes until the onion is deep golden brown and crisp at the edges. Remove the pan from the heat.
5. 5 Spoon the aubergine mixture into a shallow serving bowl and smooth the top with the back of a spoon.
6. 6 If your kashk is thick like a paste, whisk it with the warm water until it reaches a pourable, soured-cream consistency. If it is already liquid, give it a stir. Pour the kashk evenly over the aubergine.
7. 7 Stir the dried mint into the hot oil with the onions (the residual heat will wake up the dried mint in about 15 seconds). Spoon the onion-mint oil generously over the centre of the kashk, letting it pool on top.
8. 8 Scatter the toasted walnuts over the dish. Serve immediately with warm flatbread, tearing the bread and using it to scoop up the dip from the bottom up. The dip is best eaten the day it is made, but it keeps covered in the fridge for up to 2 days; refresh with a little extra kashk and mint oil before serving.