Persian Eggplant Dip (Kashke Bademjan)

Persian food has always been one of my favorite cuisines. Over the years I have tried a handful of recipes, like Jujeh Kabobs and Persian Barley Soup and they are always delicious. I decided to try this recipe after having a handful of eggplants at home and needing to use them. I loved this dip and it was a hit with everyone who tried it. I simplified the original recipe so the ingredients listed are easier to find.



Recipe from Unicorns in the Kitchen

4 tablespoons olive oil
4 Chinese eggplants (or 1/5 pound globe or Italian eggplant)
1 large white onion, sliced
4 garlic cloves, minced
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 cup water
3/4 cup Greek yogurt
1 tablespoon bloomed saffron (recipe below)
1 tablespoons dried mint (you can microwave fresh mint to make dry mint if needed... link to method here)

Optional Toppings:
1 teaspoon dried mint
1/2 tablespoon olive oil
Greek yogurt
Walnuts
Caramelized onion and garlic

Peel the eggplants, then cut them in half lengthwise, then in half width-wise. In a large pan, heat 2 tablespoons of olive oil. Add the eggplant and cook until almost, but not completely done, making sure all sides are golden brown.

Remove the eggplant from the pan and set aside. Heat 2 more tablespoons of olive oil in the pan. Add the onion and saute until caramelized and soft (this step take a little while). Stir in the garlic and cook another minute. Add the eggplant, turmeric and black pepper to the pan. Pour in the water and cook until the eggplants are cooked through and the water has evaporated. If the eggplant is not yet fully cooked, add another 2 tablespoons at a time until done.

Using an immersion blender or potato masher, mash the eggplant mixture. Keep the mixture over medium heat and stir in the yogurt, 1 tablespoon mint and bloomed saffron. Cook for 5 to 8 minutes. Remove from heat and serve warm with pita or lavash.

If adding the toppings, heat 1/2 tablespoon olive oil in a pan and sear the dried mint for 30 seconds. Drizzle this over the dip and sprinkle with Walnuts, Greek yogurt and caramelized onion and garlic. You can use some, none or all of the toppings.

*To make bloomed saffron you'll need 1/4 teaspoon ground saffron (if yours is in thread form, grind it first) and 2 ice cubes. In a small bowl or jar, place the 2 ice cubes in the dish and sprinkle with the saffron. Once the ice cubes have melted, use immediately or cover and store in your fridge for up to one week. For this dip recipe, you can cut the bloomed saffron recipe in half.

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