Eggplant dip (kashk-e baadenjaan)
Discover the rich flavors of Kashk-e Baadenjaan, a traditional Persian eggplant dip. Made with creamy eggplant, sautéed onions, garlic, a hint of spearmint, and a touch of tomato puree, this savory dish is perfect for any occasion. Try this easy recipe and elevate your appetizer game!
- 30 May 2025
- Cook time 25 min
- Prep time 5 min
- 8 Servings
- 7 Ingredients
Kashk-e Baadenjaan is a classic Middle Eastern eggplant dip that combines the rich flavors of roasted eggplant, savory onions, and aromatic spices. This delicious and versatile dip can be served with warm flatbread or fresh vegetables, making it a perfect addition to any appetizer spread or a luscious snack on its own.
Ingredients:
Instructions:
- Wash and peel the eggplants. Cut them into cubes.
- Finely chop the onions.
- Mince the garlic cloves.
- Measure out all other ingredients to have them ready.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the cubed eggplant and cook, stirring occasionally, until golden brown and softened, about 10-15 minutes. If the eggplant starts to stick, you can add a bit of water or more oil as needed.
- Once cooked, transfer the eggplant to a plate and set aside.
- In the same skillet, add another 2 tablespoons of olive oil and heat over medium heat.
- Add finely chopped onions and cook until they become soft and golden brown, about 10-12 minutes.
- Add the minced garlic and sauté for another 1-2 minutes, taking care not to let the garlic burn.
- Stir in the tomato puree and cook for about 2 minutes, letting it blend with the onions and garlic.
- Pour in the water and stir to combine everything into a unified mixture.
- Return the cooked eggplant to the skillet and mix well with the onion, garlic, and tomato mixture.
- Add the remaining olive oil and spearmint. Stir thoroughly to incorporate all the flavors.
- Lower the heat and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld together.
- Taste the dip and season with salt and pepper as needed.
- Transfer the eggplant dip to a serving bowl.
- Garnish with a drizzle of olive oil or a sprinkle of dried spearmint if desired.
- Serve warm or at room temperature with pita bread, flatbread, or as a side dish with your favorite Persian meal.
Tips:
- Choose firm eggplants with shiny skin to ensure freshness.
- To reduce bitterness, sprinkle eggplant slices with salt and let them sit for 15 minutes before rinsing and patting dry.
- For added smokiness, roast the eggplants over an open flame or on a grill until charred and soft.
- Use a food processor or blender for a smoother texture, or mash the ingredients with a fork for a chunkier dip.
- Adjust the seasoning to taste – you can add more garlic, mint, or even a squeeze of lemon juice for extra zest.
Once you’ve prepared your Kashk-e Baadenjaan, serve it warm or at room temperature with a drizzle of olive oil and a sprinkle of fresh mint or parsley on top. This flavorful dip is not only a crowd-pleaser but also a nutritious and satisfying option for any gathering. Enjoy the rich, smoky, and creamy taste of this traditional eggplant dip that will undoubtedly become a favorite in your kitchen.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 45kcal | 2% |
| Protein | |
| Protein 1.52g | 1% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 4.19g | 11% |
| Sugar 6g | 6% |
| Fat | |
| Fat 10g | 12% |
| Saturated 1.44g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1.61ug | 0% |
| Choline 11mg | 2% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.81mg | 5% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.38mg | 3% |
| Vitamin K 4.17ug | 3% |
| Minerals | |
| Calcium, Ca 20mg | 1% |
| Copper, Cu 0.11mg | 13% |
| Iron, Fe 0.42mg | 4% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 44mg | 3% |
| Potassium, K 340mg | 10% |
| Selenium, Se 0.42ug | 1% |
| Sodium, Na 3.62mg | 0% |
| Zinc, Zn 0.28mg | 3% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Baked pumpkin risotto
This dish is perfect for a comforting and delicious meal that brings the taste of fall to your table.
21 Mar 2025Cheese souffles
Follow our simple step-by-step guide for a delicately risen, mouth-watering treat every time.
28 Mar 2025Beef and vegetable casserole with red wine
Serve it with crusty bread or a side salad to complete your feast.
31 Mar 2025Grilled salmon cakes with onion and black pepper
Ready in just minutes with simple ingredients, this recipe is a must-try for seafood lovers.
01 Apr 2025Turkey basil artichoke meatballs
Perfect for a quick weeknight dinner or a crowd-pleasing appetizer.
27 Apr 2025Beef and pumpkin moussaka
Ideal for a cozy dinner, this recipe is sure to become a family favorite.
25 Apr 2025Basil cashew chicken
Ready in under 30 minutes, it's an irresistible meal for any night of the week.
01 Jun 2025