Name: Persian Eggplant Dip (Kashke Bademjan )
Yield: Makes 2½ cups [600 ml]
Cuisine: Persian
Ingredients: ⅓ cup [80 ml] vegetable stock or water; 1 teaspoon ground turmeric; 3 garlic cloves, finely chopped; 3 tablespoons olive oil; ⅓ cup [80 ml] kashk (whey) (if you cannot find or make whey, you can use buttermilk); Chopped walnuts (optional); Salt and freshly ground black pepper; 2 tablespoons fresh mint leaves; 2 medium eggplants, peeled and sliced ½ inch [2 cm] thick; Pita, vegetables, or chips, for serving; 1 small onion, sliced thin; ¼ teaspoon saffron

Preparation info

Makes
2½ cups

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

This is a nostalgic Persian dish that all émigrés have memories of. Aisan and I eat it often. We serve it different ways—sometimes as an appetizer and sometimes as a full (but light) meal. It’s served at parties and gatherings to have with drinks as a snack with crackers or bread before starting the meal. It’s one of our most delicious dishes.