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+ servings

Kashk Bademjoon

Omid Roustaei, The Caspian Chef
Eggplant spread with whey, mint and caramelized onions
5 from 19 votes
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Main Course, Side Dish
Cuisine Persian
Servings 4



  • 4 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1/2 teaspoon salt


  • 6 tablespoons olive oil, more as needed
  • 4 Asian eggplants, or 2 Italian, approximately 1.5 pounds, peeled and halved or quartered depending on the size
  • 4 cloves garlic, minced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, ground
  • 1/2 teaspoon turmeric, ground
  • 1 tablespoon dried mint leaves
  • 1/2 cup water
  • 1/2 cup kashk, adjust as needed


  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon dried mint leaves
  • 2 tablespoons Kashk, mixed with 2 tablespoons water
  • 2 tablespoons caramelized onions
  • 1 tablespoon ground walnuts, optional
  • 4 pieces dates, cut in pieces, optional


  • In a large frying pan, saute the onions in 4 tablespoons of oil over medium heat for 15 minutes or until golden brown. Add 1/2 teaspoon of salt, stir and remove from the pan and set aside.
  • In the same pan add 4 tablespoons of oil and saute the eggplants over medium-low heat for 10-15 minutes. Be sure to turn the eggplants over once and check to make sure they are browning nicely without burning.
  • Eggplants tend to soak up the oil, so adjust as needed before adding the next ingredients.
  • Add garlic, the remaining 1/2 teaspoon salt, pepper, turmeric, and dried mint leaves. Toss and continue to saute for 2 minutes.
  • Add most of the previously caramelized onions and water to the eggplant mixture. Be sure to reserve 2 tablespoons of caramelized onions for the garnish.
  • Cover, lower the flame and cook for 15-20 minutes or until the eggplants are completely cooked and softened.
  • Using a potato masher or a hand held blender, mash as much of the eggplant mixture as you would like to create either a smooth or chunky texture depending on your preference.
  • Add the Kashk, stir and adjust the seasoning as needed.


  • In a small frying pan saute the garlic slices in olive oil for 2-3 minutes over medium flame or until lightly golden and aromatic. Remove from the pan and set aside.
  • To the same pan add the dried mint and saute over medium heat for 2 minutes.


  • Place the eggplant spread on a serving platter and drizzle the Kashk and water mixture decoratively on top.
  • Garnish with the 2 tablespoons of previously caramelized onion, fried garlic and mint.
  • Decoratively garnish with the ground walnuts and dates, if using.
  • Serve with Persian flat bread.


Kashk is purchased from Iranian or middle eastern markets.  As with most purchased products, they offer different consistency and salt levels.  Adjust as needed.
You can substitute full fat yogurt or sour cream if not using Kashk. 
Keyword eggplant, kashk, mint, whey
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