Kashkeh Bademjan Recipe

Prepare and sweat eggplants (optional step to reduce bitterness and oil absorption)

Wash eggplants and slice off stems. Halve lengthwise or keep whole for roasting depending on preference. If frying, slice lengthwise into 3/4-inch thick slabs. Sprinkle with 1 tablespoon kosher salt and arrange in a colander for 20–30 minutes. Rinse briefly and pat dry with paper towels.

Fry eggplants

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry eggplant slices in batches so they don't crowd the pan, 3–4 minutes per side, until deeply browned and tender. Transfer to a tray lined with paper towels to drain excess oil. Reserve a little of the frying oil (about 1–2 tbsp) for later if desired for flavor.

Alternatively: Roast or char

If you prefer less oil, roast whole eggplants on a sheet at 220°C/425°F for 35–45 minutes, turning occasionally, until collapsed and charred. Let cool, then peel. The next steps use the peeled/mashed flesh either way.

Mash eggplant

When cool enough to handle, peel (if roasted) and place fried or roasted flesh in a bowl. Mash roughly with a fork or potato masher to a chunky-smooth texture. Taste and adjust salt if needed.

Prepare garlic-yogurt mixture

In a medium bowl, combine 1 cup full-fat plain yogurt and 1 cup kashk (or strained labneh). Whisk until smooth. Add minced garlic, 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon dried mint, and 1 teaspoon dried fenugreek (if using). Mix well and set aside to allow flavors to meld for 10–15 minutes.

Combine with mashed eggplant

Fold the yogurt-kashk mixture into the warm mashed eggplant. Start by adding half the sauce, stir to combine, then add more until you reach a creamy, spreadable consistency. Taste and adjust seasoning (salt, pepper, or more kashk) as needed. The final texture should be velvety but not runny.

Caramelize sautéed onion

Thinly slice the large yellow onion. Heat 3 tablespoons oil and 1 tablespoon butter (if using) in a small skillet over medium heat. Add onions and a pinch of salt. Cook, stirring occasionally, until deeply golden and crisp at the edges, about 12–18 minutes. For small crispy strands used as a topping, cook a bit longer until they are browned and nearly crunchy. Transfer half of the onions to a paper towel to drain and reserve for topping.

Fry dried mint (optional intensify aroma)

In the same small skillet, wipe out excess oil leaving about 1 teaspoon. Add 1 teaspoon dried mint and toast briefly for 15–30 seconds until fragrant. Remove from heat to avoid burning.

Toast nuts (optional)

If using pine nuts or walnuts, toast them in a dry skillet over medium heat for 2–3 minutes, shaking frequently, until fragrant and lightly browned. Remove from heat.

Assemble and garnish

Spoon the warm eggplant-kashk mixture into a shallow serving dish. Create a shallow well in the center with the back of a spoon. Drizzle a little of the reserved frying oil or 1 tablespoon olive oil over the surface. Top with the reserved crispy onions, scatter toasted nuts, sprinkle the toasted dried mint, and finish with chopped fresh cilantro or parsley. If desired, drizzle an extra tablespoon of kashk diluted with 1–2 teaspoons water over the center for visual contrast.