Kashk e Bademjan (Eggplant with carmalized onion)

What can I say about this Persian appetizer? The first time I tried it was at a Persian restaurant of course, I’m fond of caramelized fruits and vegetables, in a way I find it amazing how sweet it turns and how its taste totally transforms.  It’s only natural that I fall in love with this dish, since eggplant and onion are caramelized.

There is an ingredient here that will sound new to you, it’s Kashk. Kashk is actually Yogurt, left at room temperature to get more tangy, then boiled with water, lastly drained through cheesecloth. What’s left in the cheesecloth is called Kashk. If you don’t have it or can’t make it, use sour cream it’s the same taste. I have Included Tahini in this recipe.

Talking about Tahini, did you notice the tahini container next to the dish? I’m sure you did, but did you notice the picture on the container? Yes, it is my picture from Hummus with tahini post …. I know! I couldn’t believe that it happened to me, but it did.

House of Jerusalem is based in UAE, and their products are packed in Palestine. I have to say that their Tahini tastes really good and it added nice flavor to Kashk e Bademjan. If you are vegan and want to try this dish, discard the kashk and add more tahini, and when serving squeeze just a bit of lemon juice.

Here is the recipe!


Kashk e Bademjan (Eggplant with carmalized onion)

5 from 1 vote
Print Rate
Course: Appetizer, Starter
Cuisine: Persian
Servings: 4


  • 2 large eggplants
  • 2 medium onions
  • 2 tablespoons dry mint
  • 4 cloves garlic minced
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon black pepper powder
  • Salt to taste
  • 4 tablespoons kashk or sour cream
  • 2 tablespoons tahini
  • Olive oil
  • Hot water


  • Season eggplant with salt.
  • In olive oil, fry the eggplant until light brown on both sides. Keep aside.
  • Fry the onions until golden in color, add the garlic and fry until garlic is light brown.
  • Add 1 teaspoon from the dry mint to garlic and stir. Add the eggplants, season with pepper, salt, and turmeric.
  • Pour hot water, enough to cover the eggplants. Let it cook for 15 minutes on medium high.
  • Fry the rest of mint in little bit of oil for few seconds. Turn off heat and keep aside.
  • Mix kashk with two tablespoons water and pour on the eggplant, then pour the tahini when serving the dish. Garnish with the fried mint.
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