Kashke Bademjan

This is a simple and tasty Persian dish that can be eaten alone or with bread. I will say that some people chop the eggplants up a bit different, and some even mash the eggplants up a bit, but I like to cut the eggplants into circles. If you are using very tiny eggplants (ghalami) then you may prefer to cut the eggplants up into strips instead of round circles.

Kash e Bademjan

Kash e Bademjan

Ingredients (2-4 people):
1-2 large eggplants
approximately 1 cup Kashk (thick whey) –can be bought in Iranian grocery store, or international store
1 medium onion
1 – 1 1/2 tablespoons tomato Paste
2 tablespoon fulls Dried Mint

Peel the eggplants and cut them up into circles (with a thickness of approximately .5 cm each). Rinse the cut pieces and add some salt to the eggplants. Heat oil on the stove (medium-high heat) in a frying pan and fry the eggplants until golden (both sides need to be fried). If you can’t fry all the pieces in the frying pan at once (which may be the case) just set the fried eggplants aside on a plate until they are all done.

Mix the tomato paste with 1/2 cup hot water. Add pepper and salt (as desired) to the tomato paste and water. In the same frying pan, or in a different one, add all the eggplants and pour the liquid mixture over all the eggplants and cover the pan. Allow the eggplants to cook for 10-15 minutes on medium heat.

Peel the onion and finely chop the onion up into pieces. Fry the onion in oil until golden then set aside. Then fry the dried mint in oil as well. After you place the eggplants in a serving dish pour the Kaskh over the eggplants and sprinkle the onions and dried mint over them. Its ready to be served.

3 wonderful comments and feedbacks from Persian Food lovers

  1. Kashke Bademjan does not have tomato pate,and you should not fry eggplant, just cook it with some water and stir it till you get smooth paste ,and then blend it with Kash and let it boil for some minutes.

    • Well there are different variations in the way Kashke Bademjan is made. In my family we always added some tomato paste that was mixed in with the water. I have come across a recipe that also uses tomato paste. Also, if you want to eat it healthier then you shouldn’t fry it, but typically the eggplants are fried until golden…then again some people make their Kashke Bademjan into a paste and mash it up, but I like keeping it in the round shape as I have shared here.

      There are plenty of different ways in cooking something, its just a matter of personal preference. :)

  2. It looks very delicious! mmmm love kashke bademjon.

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