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Free for a limited timeKashk-e Bademjan: Persian Eggplant Dip With Walnuts
Kashk-e bademjan is a famous Persian dip: mashed eggplant with kashk, onion and mint, topped with walnuts. We roast the eggplant instead of frying.
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Why it's lighter
- Roasted, not fried, eggplant
- Walnuts for healthy fat
- Works as a starter or light dinner
Kashk-e Bademjan
10 minPrep
30 minCook
4Servings
170kcal
Ingredients
- 2 large eggplants
- 1 onion, sliced
- 2 garlic cloves
- ½ cup kashk or Greek yogurt
- 1 tbsp dried mint
- A handful of walnuts
- 1 tsp turmeric
- 1 tbsp oil
Method
- Roast the eggplants 25 minutes, peel and mash.
- Fry onion, garlic and turmeric in a spoon of oil.
- Mix the eggplant with half the onion and the kashk over heat for 5 minutes.
- Top with the rest of the onion, mint and walnuts; serve with wholegrain bread.
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Tip
Toast the walnuts in a dry pan for two minutes before topping.
How to roast eggplant properly
Prick it a few times and roast whole at 220°C until collapsed and wrinkled. Then bag it for 5 minutes so the skin slips off.
Frequently asked questions
Warm or cold?
Best warm, but fine cold too.
Can I skip the walnuts?
Yes, or swap in toasted almonds.
How many calories?
About 170 kcal per serving.
⚠️ For general education only. If you have a health condition or allergy, consult your doctor.