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Persian Eggplant Dip (Kashk Bademjan)


3-4 Eggplants

2 onions (sliced)

4 cloves of garlic (minced)

2 Tbsp oil

1 tsp turmeric powder

1 tsp black pepper


1 cup water



fried mint sauce

fried onion


Pre-heat the oven at 200'C.

Slice the eggplants and season with salt, brush both side with oil and place it in a cooking tray. Cook it for 20 minutes or until become golden on both sides.

In a pan, fry the onion and garlic until golden brown, then add the spices. Then add the cooked eggplants and 1 cup water and let it cook for 15 minutes. Mash the eggplants.

Garnish it with Kashk, Fried mint sauce and fried onion.


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