🍆 Kashk-e bademjan

Name: Kashk-e bademjan
Total time: 50 min
Yield: 4
Cuisine: Iran
Ingredients: 3 large eggplants, peeled and sliced; 2 onions, thinly sliced; 3 garlic cloves, chopped; 150 g kashk; 30 g walnuts, chopped; 1 tbsp dried mint; 5 tbsp oil, salt, a pinch of turmeric

Origin: Iran

225kcal

per serving · 150 g

150kcal

per 100 g

6 gProtein4 g / 100 g

16 gFat11 g / 100 g

14 gCarbs9 g / 100 g

Kashk-e bademjan is a Persian eggplant dip of fried, mashed eggplant mixed with kashk, a tangy fermented dairy product, and topped with crispy fried onion, garlic, dried mint sizzled in oil and chopped walnuts. It is creamy, smoky and savoury with a sour edge. It is served warm as a starter.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Low-carb9 g carbs per 100 g

Not veganbecause of: kashk

Contains dairybecause of: kashk

Allergens

Contains (in a typical recipe):

⚠ Milk ⚠ Tree nuts

What it is made of

eggplantkashkoniongarlicmintwalnutsoil

Recipe

4 servings50 min

Ingredients

3 large eggplants, peeled and sliced
2 onions, thinly sliced
3 garlic cloves, chopped
150 g kashk
30 g walnuts, chopped
1 tbsp dried mint
5 tbsp oil, salt, a pinch of turmeric

Method

Fry or roast the eggplant slices with 3 tbsp oil until soft and golden.
Fry the onions in the remaining oil until deep golden; set aside half for topping. Add the garlic and turmeric to the rest.
Mash the eggplant with the onion mixture, a little water and two-thirds of the kashk; cook for 10 minutes.
Briefly sizzle the dried mint in a little oil.
Spread on a plate and top with the remaining kashk, fried onion, mint oil and walnuts.

How to make it lighter

Roast the eggplant in the oven instead of frying — eggplant absorbs a lot of oil in a pan.
Use a smaller sprinkle of walnuts; 10 g of walnuts is about 65 kcal.
Scoop it with raw vegetable sticks to keep the portion in check.

History

Kashk-e bademjan is one of the best-known appetisers of Iranian home cooking and restaurant menus. Kashk itself is an old way of preserving milk in Iran and neighbouring regions, by drying the soured milk or yogurt left over from churning butter.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Kashk-e bademjan and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →