Kashk-e Bademjan – 60-Minute Recipe
A velvety, smoky eggplant dip from Iran, reinvented as a vegan delight with cashew‑based kashk and fragrant mint oil. The roasted eggplant, caramelized onions, and toasted walnuts give it a deep, savory sweetness, while the mint oil adds a bright, herbal finish.
Recipe by Zachary Neman· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 2 piece eggplant
- 1 piece onion
- 2 clove garlic
- 1/4 cup walnuts
- 1/2 tsp turmeric
- 1/2 cup cashew kashk
- 1 tbsp mint oil
Mint Oil
- 1 tbsp dried mint
- 1 tbsp oil
Cashew Kashk
- 1 cup cashews
- to taste salt
- 1 tbsp lemon juice
Instructions
- 1Slice whole eggplants into thick rounds.
- 2Salt the sliced eggplant and let it sit for 20 minutes to draw out moisture and bitterness.
- 3Rinse and pat dry the eggplant slices, then roast them in a pan with 2 tbsp oil until golden and sweet, about 15–20 minutes.
- 4While the eggplant roasts, chop the onion and set aside.
- 5Pour oil into a clean pan and heat it over medium heat.
- 6Add the chopped onion to the pan and sauté until translucent.
- 7Add the minced garlic, chopped walnuts, crushed dried mint, and turmeric to the pan, cooking until fragrant.
- 8Add the roasted eggplant chunks to the pan and combine with the onion‑nut‑mint mixture.
- 9Mash the mixture in the pan to create a smooth base.
- 10Stir in the cashew kashk (cashew, salt, lemon juice) until well combined.
- 11Finish the dip by drizzling the mint oil (frying dried mint in oil for 1 minute) over the top.
- 12Serve the dip at room temperature with fresh bread or vegetables.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Salt the eggplant early
After slicing, salt the eggplant and let it sit for 20 minutes before rinsing and roasting.
Use the same pan for layering flavors
Sauté the onion, then add garlic, walnuts, mint, and turmeric in the same pan before combining the roasted eggplant.
Mash in the pan for a smooth base
After adding the roasted eggplant, mash the mixture directly in the pan.
Fry mint oil briefly
Fry the crushed dried mint in oil for exactly one minute before drizzling it over the dip.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Kashk-e Bademjan (Vegan Eggplant Dip)?
- About 1 hour in total: 30 minutes of prep and 30 minutes of cooking.
- How many servings does this Kashk-e Bademjan (Vegan Eggplant Dip) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Kashk-e Bademjan (Vegan Eggplant Dip) recipe come from?
- It was shared by Zachary Neman on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.