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Creamy eggplant with kashke

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Iranian eggplant spread, or 'kashke bademjan,' is a creamy, tasty dish made from roasted eggplants, blended with kashke, spices like turmeric and black pepper, and topped with dried mint and pomegranate seeds. Onions and garlic are sautéed first, and the eggplant is simmered to release rich flavors. Add garnishes like fried mint, walnuts, or caramelized onions, and pair it with pita, naan, or lavash. Serve it warm to impress your guests!

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alicia in the kitchen
Updated on Fri, 13 Jun 2025 12:08:41 GMT
Creamy eggplant with kashke Pin it
Creamy eggplant with kashke | tasteofsavor.com

This Persian eggplant mash is comforting, packed with flavor, and honestly, it's a breeze. Kashke bademjan mashes up smoky roasted eggplants with bold spices for a show-stopping starter or tasty side anyone can make without fuss.

I stumbled on this dish in Iran when a local family kindly invited me over to eat. Ever since, it’s my no-fail trick to wow people with almost zero effort.

Yummy Ingredients

  • 150 ml Kashke: or use something like Greek yogurt or sour cream if you want
  • Granate seeds: brighten everything up and add color
  • Dried mint: can’t skip it for that classic taste
  • Fresh cracked black pepper: wakes up the flavors
  • Half a teaspoon turmeric: makes it golden and just a tad spicy
  • Four tablespoons olive oil: splurge on the good extra virgin kind for biggest flavor
  • Four garlic cloves, fresh: brings that signature punch to the mash
  • One big onion: brings a gentle sweetness and depth
  • Two fresh eggplants: pick ones that feel sturdy and look shiny

Step-by-Step How-To

Finish with the toppings:
Scoop your eggplant spread into a serving bowl, pour the hot minty oil on top, then swirl on extra Kashke. Sprinkle with pomegranate arils or throw on some crispy onions or walnuts if you’re feeling fancy.
Make the mint oil:
Meanwhile, gently warm half a tablespoon of olive oil in a tiny pan, toss in dried mint and stir around for just 20 seconds till you smell that amazing minty burst.
Blend in the Kashke and mint:
Mix in your Kashke (or alternative) and a spoonful of dried mint. Heat on low for 5 minutes to let the flavors meld.
Mash the eggplants:
Kill the heat and mash everything up with a fork or potato masher. You want it mostly smooth, but with a slight bit of chunkiness for a classic feel.
Cook the eggplants with the good stuff:
Slide eggplants back into your pan with onion and garlic, toss in turmeric and lots of black pepper. Pour in a splash of water (about 100 ml), pop a lid on, and simmer for 15 minutes or so till the eggplants go soft and squishy.
Add the garlic:
Stir in chopped garlic and let it sizzle only about a minute—don't let it brown, or it'll turn bitter.
Cook the onion base:
Stir the rest of the olive oil into the same pan and toss in chopped onion. Cook on medium till it's kinda see-through and getting golden, about 8–10 minutes. This really builds the base flavor.
Fry the eggplants:
Heat 2 tablespoons of olive oil in a big skillet over medium-high. Brown the eggplant chunks on all sides so they get golden, about 5 minutes each way, then pull them out and set aside.
Prep the eggplants:
Peel your eggplants fully, split them lengthwise, then cut into chunky pieces—this helps them cook evenly later.

Kashke is a tangy fermented dairy sauce from Iran that takes this mash up a level. First time I tried this eggplant dip was at a family-run spot in Tehran. Got totally hooked on the combo of lush eggplant and the tang of kashke.

Storage Tips

This eggplant spread stays great in a sealed container in the fridge for about 3 or 4 days. Actually, it often tastes even better the next day after chilling—the flavors get a chance to blend. To reheat, just gently warm it up on the stove and add a splash of water if it's too thick.

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Authentic Iranian eggplant caviar in prep | tasteofsavor.com

Swaps and Options

If you can't get your hands on kashke—it's tricky outside of some specialty stores—thick Greek yogurt mixed with a little lemon works fine. If you want to go vegan, try a thick coconut yogurt or blend cashews with lemon juice instead. Asian eggplants (the smaller kind) also work in this and cook quicker.

Fun Ways to Serve

Kashke bademjan is usually part of a mezze table with flatbread like lavash or pita. Serve it with a rice main like chelow kebab for another way. For a pretty touch, make a small well in the middle, pour in some minty oil and toss in pomegranate for a pop of color and crunch.

Frequently Asked Questions

→ How do you prep eggplants for this dish?

Peel the eggplants, slice them up, and brown both sides in olive oil before simmering.

→ Can the kashke be substituted?

Yes, you can swap kashke for Greek yogurt or sour cream if needed.

→ What pairs well with eggplant spread?

It’s great with pita bread, naan, or lavash and also goes nicely with walnuts or caramelized onions.

→ Can this dish be prepped ahead?

Absolutely, you can make it ahead and reheat gently before serving.

→ What texture should the spread have?

It should be smooth yet have slight texture from smashed eggplants.

Eggplant spread kashke

Creamy Iranian eggplant dip with kashke and dried mint, bursting with authentic flavors.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Alicia

Category: Appetizers

Difficulty: Intermediate

Cuisine: Persian

Yield: 4 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

01 1 large onion
02 2 eggplants
03 4 cloves of garlic
04 4 tablespoons olive oil
05 1/2 teaspoon turmeric
06 Black pepper
07 Dried mint
08 Pomegranate seeds
09 150 ml of Kashke, Greek yogurt, or sour cream

Instructions

Step 01

Peel the eggplants, slice them lengthwise, then chop them into smaller pieces.

Step 02

Put 2 tablespoons of olive oil in a pan, then toss in the eggplant pieces and brown them on both sides. Take them out of the pan once they’re done.

Step 03

In the same pan, add 2 more tablespoons of olive oil and sauté the chopped or sliced onion until it turns golden.

Step 04

Throw in the minced garlic and stir it into the onions in the pan.

Step 05

Add the browned eggplants back to the pan, sprinkle turmeric and black pepper on top, and stir to mix. Pour in a bit of water, cover it up, and let it cook for about 15 minutes until the eggplants are soft.

Step 06

Turn off the stove and mash the eggplants using a fork or masher.

Step 07

Mix in the Kashke (or Greek yogurt) and about 1 tablespoon of dried mint (or adjust to preference). Place it back on heat for around 5 minutes until everything blends nicely.

Step 08

In a small pan, warm 1/2 tablespoon of olive oil, stir in 1 tablespoon of dried mint, and cook for about 20 seconds until it smells fragrant.

Step 09

Transfer the mixture to a serving dish. Sprinkle with optional garnishes like extra mint, Kashke, caramelized onions, or walnuts. It’s perfect served warm or at room temperature with pita, naan, or lavash.

Notes

  1. This dish works great warm or room temperature with pita bread or naan.

Tools You'll Need

  • Pan
  • Fork or masher
  • Wooden spoon

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180.5
  • Total Fat: 12.7 g
  • Total Carbohydrate: 12.4 g
  • Protein: 4.1 g