The Best Persian Eggplant Dip

A delicious, vegan Persian style eggplant dip which is simple to whip up and impressive to serve- A lower calorie alternative to those watching their weight, without sacrificing taste! 

The best Persian Eggplant Dip- #vegan and #glutenfree- thebigmansworld.com

The perks of being home over the long weekend was being fed by my mum. Not only that, but being able to ninja a recipe (or three) from her. Ironically, it meshes perfectly well with this month’s theme for the Recipe Redux!

For April, we were presented with this-

Treasured Cookware – Share a story of classic cookware – and a healthy recipe to go with it. Some of us will be celebrating Mother’s Day next month (May 11,) but it’s more than once a year that many of us cook with a pan, a wooden spoon or another piece of cookware passed on to us from the kitchens of our favorite relatives. Let’s see what you can cook up with your treasured kitchen tool! recipe redux badge Growing up in a half Persian household, getting chased with a wooden spoon was a humerous endeavour which was common place. Said wooden spoon is the necessary untensil in my mum’s twist on a Persian classic.

Kashk-e- Bademjan- A traditional Persian appetiser based of eggplant, liquid kashk (a type of whey) and caramelised onions. Eaten with pita bread- This dip like dish is a given at any gathering or party.

The best Persian Eggplant Dip- #vegan and #glutenfree- thebigmansworld.com

 

Since moving to a Western country, the availability of rare ingredients like the ‘kashk’ made it more difficult to replicate. My mum, however, being the impressively stubborn one- was able to recreate this classic with her own unique twist- which tastes even better than the original. From my kitchen to yours, enjoy this recipe.

And don’t forget the wooden spoon. Chase others with it later.

The best Persian Eggplant Dip (Kashk-e-Bademjan) 

The best Persian Eggplant Dip- #vegan and #glutenfree- thebigmansworld.com

 

The Best Persian Eggplant Dip

A delicious, vegan Persian style eggplant dip which is simple to whip up and impressive to serve- A lower calorie alternative to those watching their weight, without sacrificing taste! 
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Author: Arman @ thebigmansworld

Ingredients

  • 1 large eggplant chopped
  • 1 clove garlic minced
  • 1 1/2   onions diced finely and separated
  • 1/2 tsp turmeric
  • 2 heaped T natural soy yogurt or vegan friendly yogurt
  • Olive oil
  • Salt and pepper to taste
  • Pita bread/chips/crackers to serve

Instructions

  • Coat a large frying pan with oil and once heated, add the minced garlic, half the diced onions and eggplant and cook on low until translucent. Remove from the heat in a bowl and allow to cool completely.
  • Add more oil to the pan and cook the remaining onions until caramelised and set aside.
  • Using two forks, shred the eggplant, garlic and onion mixture. Add the natural yogurt and mix until fully incorporated. Add salt and pepper to taste.
  • Reheat the frying pan and add the eggplant mixture and stir vigorously for 2-3 minutes until dip is warm.
  • Plate up, top with caramelised onions and serve warm with pita bread.

Notes

This dip, while best served warm, can also be eaten cold. Simply after step 3, allow to cool completely and refrigerate.
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!
The best Persian Eggplant Dip- #vegan and #glutenfree- thebigmansworld.comLinking up with these amazing parties- #recipeoftheweekRealfoodWednesdayssimple supper TuesdaysGluten Free Wednesdayswhat’s cookin’ WednesdaysSaturday SharefestDIY With the SITS and some weekend pot luck lovin

What is a traditional recipe your mum makes?

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90 thoughts on “The Best Persian Eggplant Dip

  1. That dip looks really good – served with some warm breads mmmmm. I cannot imagine cooking without a wooden spoon – all I have ever used! My Mum makes a killer cauliflower cheese, no one elses can ever beat it! My sister Au Paired for a Persian family in Paris over a few Summers and we once visited. I remember eating this delicious rice that was made with a load of butter – it was delicious!

  2. I don’t think I’ve ever tried Persian food before, at least not that I realized! This sounds yummy and somewhat similar to an eggplant dip my mom made for my engagement party. I used to hate eggplant, but I’d learned that it just depends on how it is cooked. Sometimes the texture is too funky for me, but like this in a dip or cooked in slices or chunks (without getting rubbery) is fabulous!

  3. I would totally kill a bread basket with some of this stuff! Looks amazing! I’ve never tried Persian food that I know of. My mom learned to cook from my grandma on my dad’s side, who’s Italian. Everything we ate growing up had garlic and olive oil on it!

  4. Well isn’t that convenient… I just so happen to have a nice set of wooden spoons on hand 😀 My opinion on them is kind of neutral tho — Mom never chased me with them. I have to admit that I’m not the biggest fan of eggplant, though…. but it’s mostly a mental thing so if you don’t tell me it’s in a dish, it’ll go down a lot better 😛 And I’m still not ready to talk about my mom’s traditional recipes after Easter. I need more time [to digest] 😆

  5. This looks like the perfect combination of baba ganouj and onion jam – I can only imagine it’s amazing!

    My mom and dad together make the most amazing tourtiere (a Canadian meat pie)… my mom makes the pie crust and my dad makes the meat filling. I just wish they made it more often than just at Christmas time because it is so good!

  6. oh yes, i was chased (and whacked) with a wooden spoon. But it made me tough. LOL! jk. And i think you mum should adopt me, cause I’m all about this recipe!! Now i should probably try this out for the kiwi, wooden spoon and all. 😉

  7. Haaaaa I just picture you getting chased with a wooden spoon every time you mention it and it cracks me up. Mmmm no I don’t think I’ve ever had Persian food… weird? My mom makes pierogies and they are too good for words.

  8. I have a big smile on my face right now. You know I love this stuff so THANK YOU VERY MUCH! 🙂 I have wondered if yogurt would work as a substitute because of the whey but now I have confirmation. I lived in the San Diego area for a while and there was a Persian market we used to frequent. They carried al sorts of persian delicacies including eggplant, dried limes, and sumac. I know how to make some of the Persian stews, shirazi salad, kabobs, and tah dig but this dip is my absolute favorite.
    My father is Italian but my mother is not. However, she is an awesome cook especially all things pasta. I am especially fond of her simple tomato sauces and ricotta/spinach stuffed shells. (A wooden spoon is always used to stir the sauce!)
    Are there many persian restaurants in Australia?

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