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 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! 
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.
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
Ingredients
- 1 large eggplant chopped
- 1 clove garlic minced
- 1 1/2 onions diced finely and separated
- 1/2 teaspoon 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
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!
Thank you, Lauren! I swear an entire knob of butter is used in many Persian rice dishes- makes it THAT much better 😉
Ha! John was beaten with a wooden spoon A LOT and his mum wasn’t Persian. My mom never smacked us ever and we totally deserved a good whack now and again!
Haha my mum fortunately never beat me with it, but just chased me…probably her version of a HIIT workout 😉
This looks amazing! Love how simple but flavorful this sounds.
Thank you, Jeanette! Easy but delicious is how I roll 😉
My mom was never much of a cook but does prepare the traditional Jewish recipes like Pot Roast (brisket) which I never really loved (nor eat anymore as a vegetarian)…I do like eggplant though and so does my mom so I am in the one who makes that for us.
I LOVE BRISKET!!!
I hope you try this eggplant dish- Maybe it’s a mum thing? 😉
You had me at “caramelised onions”…especially given my recent love for eggplant, I’m all over this recipe. I seem to lack all self-control when it comes to eggplant dip (baba ghanoush in particular)! Do you think leaving out the yogurt would make too much of a difference?
This dish can definitely be a single serving if you use a smaller eggplant…or just suffer a food baby. The yogurt is optional, but I’d add some nutritional yeast mixed with milk and sea salt to create a pretty reasonable alternative 🙂
Damn that recipe looks amazing!!! I am thinking pulled pork lettuce tacos with a BIG dollop of that dip….!
Ohhh pulled pork tacos sounds pretty incredible right now. I’m craving pulled pork Mexican…okay going to satisfy that this weekend!
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!
There is nothing worse than rubbery eggplant- it has to be cooked to the perfect texture! Come to Australia and I’ll make some Persian food…or well.. get my mum to
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!
Italians should have stocks in olive oil and garlic. And chewing gum!
You need to try Persian style bread- SOO good. They have like 1000 varieties of flat breads alone.
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] 😆
You should have wooden spoons ALL the time! You need to try eggplant again- SO GOOD!
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!
Dude, it is BETTER than baba ganoush! But onion jam….oh yes.
YOU guys eat meat pies too!!!! That sounds absolutely delicious too!
I need to try this! I have a random eggplant that needs a home. In mah belly.
Please don’t let eggplants be a banned food on the food sensitivity list..
Nope!!!
😀
I make eggplant dip all the time but I’ve never added caramelized onion. Sounds delicious!
Thanks, Rachael! I hope you enjoy it!
Mmm this looks fantastic! I ♥ eggplant. I also ♥ wooden spoons, except not for spanking, just for stirring. Although I’d probably chuck a wooden spoon at you.
Look at you, almost 18 and already an attitude. Typical frat boy.
Sounds like a winner to me. I love caramelized onions, and I’m always looking for ways to use eggplant.
Thanks, Tiff!! Try it out- maybe even feed the little one 😉 Spark some intense gourmet pallets from an early age!
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. 😉
Can you guys please visit? I’ll chase you with a spoon too.