Minty Kashk with Baked Eggplant + Caramelized Onions

Kashk-o Bademjan-e Baluchi


Preparation info

  • Serves:

    6 to 8

    • Difficulty


    • Ready in

      1 hr 55

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Many regions of Iran claim that this eggplant dish/kashk-o bademjan belongs to them. The beautifully decorative Baluchi version tastes as good as it looks. The combination of eggplant, garlic, and dates makes it mouth-wateringly delicious.



  • 12 Chinese eggplants (about 5 lb/2.3 kg)
  • ¼ cup<


  1. For the eggplants: Preheat the oven to 400°F/200°C and line a sheet pan with parchment paper.
  2. Peel and cut each eggplant lengthwise into quarters, place them, side by side, on the lined sheet pan, and generously paint with the oil.