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-

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-


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-


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! 
No ratings yet
Print Rate
Author: Arman @ thebigmansworld


  • 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


  • 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.


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-


Free email series!

My secret tips and tricks to DELICIOUS healthy desserts that DON'T taste healthy!

    We won't send you spam.

    The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.


    food recipe



    90 thoughts on “The Best Persian Eggplant Dip

    1. 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.

      1. I picture an avocado sausage when I think of you. OH my gosh Pierogies are amazing. I had these goats cheese and olives one once. I nearly died.

    2. 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?

      1. No worries at all, Sarah! I wish we had a Persian market here! Ironically, my mum and sister are going to Iran in a month’s time!

        Don’t even start me on the Persian restaurants here. Calling them offensive is a compliment.

    3. Yum! I made a roasted eggplant hummus dip recently and loved it, so I will hopefully try this next! No dairy for me at the moment but I’m sure I can find a sub!

      1. You are a nerd (as evidenced by google and your blog ;)) and I know you’d probably find a better sub….Actually…let me think. Can you have nutritional yeast? That mixed with some sea salt and milk would work!

        1. Genius! I was thinking tofu instead, but I like your nutrition yeast idea. This is going down very soon!

    4. I loooooove eggplant!! Yum! The mere fact that you don’t have to sweat the eggplant in this recipe makes it a winner in my book!

    5. Now I’m really sad that I’ve never tried Persian food before. All that eggplant and turmeric creamy goodness has me all excited! You know how much I love a good dip. I could top it with roasted chickpeas weeeee!!

    6. My digestive system can’t handle too many onions but occasionally I splurge and say ‘screw you heartburn’. This recipe indeed seems splurge worthy.

      1. You and me both, Sarah! I can only handle small doses but this is so damn worth it!

    7. Oh my goodness!!! This dip looks amazing, Arman! I pinned it and MUST try asap! Justin and I are huge fans of eggplant, so this is totally up our alley! I love how easy it is too! Quick question…do you peel the eggplant or leave the skin on?

      1. Thank you so much, Holly- So easy and so delicious! The skin is optional- if the eggplant is really ripe, keep it on. If it’s slightly firm, remove the skin! 🙂

    8. Oh yes, this sounds good! I can’t say that I had Persian food before. Maybe without me knowing? But I love eggplant and everything garlic is right down my alley!
      My mum makes a killer Schnitzel and a wicked Schweinebraten 🙂 So much for traditional food. We were never really a traditional family. Neither food-wise nor for any other standards!

      1. How ironic your mum makes those…how traditional 😉

        You need to have Persian food- you and Stefan are welcome anytime- and so are Julia and Stephan haha.

    9. i LOVE eggplant!! And the combo here is soooo my taste. I really need to get friends with your Mom. Does she have a Facebook account?
      I never had Persian food. Sad actually, but there is just no place here with persian food. So you will need to come here and cook for me as mentioned many times before.
      My Mom makes the BEST saffron risotto. Ya know, the Momma-Saffron-Combo. Always works.

      1. LOL. She is a dinosaur with technology. I gave her my old iphone 2 years ago. she still ALWAYS hangs up mid call.

        You need to try Persian food. Seriously, when are you coming to Australia?

    10. The first thing that comes to mind is a pig pickin cake! She makes it every year at Christmas time and it is so good!

    11. You totally made up the ingredients didn’t you…I’m gonna have my Mom ask your cousins in Uzbekistan.

      1. Watch yourself, or she’s going to find a new menopause buddy.

        Ask them. They’d throw diamond water on her.

    12. well my mom did not really cook…. she just threw together salads! haha I was that little kid chowing down on a salad! it’s crazy that I don’t really remember her cooking much…. what did we eat?? I do remember when my Grandma would visit or when we visited her we always requested tator tot hot dish and chinese hot dish! Oh how us Minnesotans love out hot dishes!

      1. You must have started the salad eating trend…I don’t even recall EVER eating salads as a kid.

        Those sound absolutely epic. Tator tot hot dish? I think you need to recreate it for the blog 😉

        1. Tator tot hot dish is epic here in Minnesota! We are the land of hot dishes!! After I’m done with my Advocare 24 Day Challenge I will make it and post a recipe for ya!! SOOO good!

    13. My mom was never much for cooking (we leave that to my dad… thankfully he’s never beaten me with a wooden spoon, even when I sit on the kitchen counters). This looks like one of those dishes I would probably love, but everyone around me would just stare at distrustfully, definitely going to hold on to the recipe for the next time I’m in charge of my own dinner though 🙂

      1. I can’t wait for you to be large and in charge of some dining- I think you’d like it Sarah Pie!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating