Critical Moments
- •Roasting eggplant until completely soft
- •Deeply caramelizing the base onions
- •Not overheating the kashk
- •Frying topping onions until deeply crispy (not burnt)
- •Frying mint in butter briefly (doesn't burn)
Roast the eggplants
Preheat oven to 220°C/425°F. Prick eggplants several times with a fork. Place on a foil-lined sheet pan. Roast for 45-55 minutes, turning halfway, until completely collapsed, very soft, and the skin is charred and wrinkled. For extra smokiness, char directly over a gas flame for a few minutes before or after oven roasting.
Critical Step
Properly roasted eggplant is sweet, silky, and easily mashed. Undercooked eggplant is bitter and fibrous. The eggplant must be completely soft—no firm areas.
Roast the eggplants
Preheat oven to 220°C/425°F. Prick eggplants several times with a fork. Place on a foil-lined sheet pan. Roast for 45-55 minutes, turning halfway, until completely collapsed, very soft, and the skin is charred and wrinkled. For extra smokiness, char directly over a gas flame for a few minutes before or after oven roasting.
Critical Step
Properly roasted eggplant is sweet, silky, and easily mashed. Undercooked eggplant is bitter and fibrous. The eggplant must be completely soft—no firm areas.
Cool, peel, and mash the eggplant
Transfer roasted eggplants to a colander. Let cool 10 minutes. Peel off and discard the charred skin. Let flesh drain for 10 minutes, pressing gently. Transfer to a bowl and mash with a fork until mostly smooth but with some texture remaining.
Cool, peel, and mash the eggplant
Transfer roasted eggplants to a colander. Let cool 10 minutes. Peel off and discard the charred skin. Let flesh drain for 10 minutes, pressing gently. Transfer to a bowl and mash with a fork until mostly smooth but with some texture remaining.
Caramelize the base onions
Heat 50ml oil in a large skillet over medium heat. Add the 2 finely diced onions. Cook, stirring occasionally, for 15-18 minutes until deeply golden and caramelized. They should be much darker than just softened—aim for deep golden-brown.
Critical Step
Deeply caramelized onions add essential sweetness that balances the tangy kashk. Under-caramelized onions won't provide the same depth of flavor.
Caramelize the base onions
Heat 50ml oil in a large skillet over medium heat. Add the 2 finely diced onions. Cook, stirring occasionally, for 15-18 minutes until deeply golden and caramelized. They should be much darker than just softened—aim for deep golden-brown.
Critical Step
Deeply caramelized onions add essential sweetness that balances the tangy kashk. Under-caramelized onions won't provide the same depth of flavor.
Add garlic and turmeric
Add minced garlic and turmeric to the caramelized onions. Cook for 1-2 minutes until fragrant. Don't let the garlic brown.
Add garlic and turmeric
Add minced garlic and turmeric to the caramelized onions. Cook for 1-2 minutes until fragrant. Don't let the garlic brown.
Add eggplant and combine
Add the mashed eggplant to the onion mixture. Stir well to combine. Cook for 5-7 minutes, stirring frequently, to allow flavors to meld and any excess moisture to evaporate. Season with salt and pepper.
Add eggplant and combine
Add the mashed eggplant to the onion mixture. Stir well to combine. Cook for 5-7 minutes, stirring frequently, to allow flavors to meld and any excess moisture to evaporate. Season with salt and pepper.
Add the kashk
Reduce heat to medium-low. Add about 120ml of the kashk to the eggplant mixture (reserve 60ml for drizzling). Stir gently to incorporate. Cook for 3-4 minutes, stirring, until the kashk is warmed through and the mixture is creamy and well combined. Taste and adjust seasoning—kashk is salty, so you may need less salt than expected.
Critical Step
Kashk should be warmed but not boiled vigorously—excessive heat can cause it to separate. The kashk adds the signature tangy, creamy character to the dish.
Add the kashk
Reduce heat to medium-low. Add about 120ml of the kashk to the eggplant mixture (reserve 60ml for drizzling). Stir gently to incorporate. Cook for 3-4 minutes, stirring, until the kashk is warmed through and the mixture is creamy and well combined. Taste and adjust seasoning—kashk is salty, so you may need less salt than expected.
Critical Step
Kashk should be warmed but not boiled vigorously—excessive heat can cause it to separate. The kashk adds the signature tangy, creamy character to the dish.
Fry the crispy onion topping
While the base cooks, heat 50ml oil in a small skillet over medium-high heat. Add the thinly sliced onion. Fry, stirring frequently, for 12-15 minutes until deeply golden and crispy. Watch carefully near the end—they go from golden to burnt quickly. Remove with a slotted spoon to a paper towel-lined plate. Season lightly with salt.
Critical Step
The crispy fried onions are an essential garnish, providing textural contrast and sweet depth. They should be deeply golden and crispy, not pale and soft.
Common Mistakes
- •Not cooking long enough (soft, not crispy)
- •Cooking too long (burnt, bitter)
- •Crowding the pan (steaming instead of frying)
Fry the crispy onion topping
While the base cooks, heat 50ml oil in a small skillet over medium-high heat. Add the thinly sliced onion. Fry, stirring frequently, for 12-15 minutes until deeply golden and crispy. Watch carefully near the end—they go from golden to burnt quickly. Remove with a slotted spoon to a paper towel-lined plate. Season lightly with salt.
Critical Step
The crispy fried onions are an essential garnish, providing textural contrast and sweet depth. They should be deeply golden and crispy, not pale and soft.
Common Mistakes
- •Not cooking long enough (soft, not crispy)
- •Cooking too long (burnt, bitter)
- •Crowding the pan (steaming instead of frying)
Toast the walnuts
In a dry small pan over medium heat, toast the chopped walnuts for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Remove immediately to prevent burning.
Toast the walnuts
In a dry small pan over medium heat, toast the chopped walnuts for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Remove immediately to prevent burning.
Fry the mint in butter
In a small pan, melt the butter over medium heat. When foaming subsides, add the dried mint. Swirl for 30 seconds until the mint is fragrant and the butter is infused. Remove from heat immediately—mint burns quickly.
Critical Step
The mint butter is the finishing drizzle that brings everything together—the aroma when it hits the dish is intoxicating. Don't skip this step.
Common Mistakes
- •Burning the mint (bitter, acrid)
- •Skipping this step (missing essential flavor)
Fry the mint in butter
In a small pan, melt the butter over medium heat. When foaming subsides, add the dried mint. Swirl for 30 seconds until the mint is fragrant and the butter is infused. Remove from heat immediately—mint burns quickly.
Critical Step
The mint butter is the finishing drizzle that brings everything together—the aroma when it hits the dish is intoxicating. Don't skip this step.
Common Mistakes
- •Burning the mint (bitter, acrid)
- •Skipping this step (missing essential flavor)
Assemble and garnish
Transfer the kashk-eggplant mixture to a shallow serving bowl or plate, spreading it evenly. Drizzle the reserved kashk in a decorative pattern over the top. Scatter the crispy fried onions generously over the surface. Sprinkle the toasted walnuts. Finally, drizzle the mint butter over everything.
Assemble and garnish
Transfer the kashk-eggplant mixture to a shallow serving bowl or plate, spreading it evenly. Drizzle the reserved kashk in a decorative pattern over the top. Scatter the crispy fried onions generously over the surface. Sprinkle the toasted walnuts. Finally, drizzle the mint butter over everything.
Serve
Serve immediately or at room temperature with plenty of fresh bread for scooping. Kashk-e bademjan is traditionally part of a mezze spread but can also be served as a standalone appetizer.
Serve
Serve immediately or at room temperature with plenty of fresh bread for scooping. Kashk-e bademjan is traditionally part of a mezze spread but can also be served as a standalone appetizer.
