# Kashke Bademjan

Kashke Bademjan is a puree of fried eggplant mixed with yogurt whey, fried mint, garlic, and served with bread.

- Cuisine: Indian
- Category: Baked Goods
- Language: en

## Ingredients

- 6 mini eggplants
- 2 large onions
- 4 cloves garlic
- 4 tbsp dried mint
- 1 tsp turmeric
- 0.25 tsp salt, or to taste
- 0.25 cup boiling water
- 0.75 cup kashk
- Vegetable oil for frying

## Instructions

1. Give the eggplants a quick rinse, cut off the crowns and peel them.
2. Cut the eggplants in half.
3. Arrange the eggplant upright in a colander bowl, sprinkle generously with salt and rub it in.
4. Let the salted eggplant sit for 20 to 30 minutes until they sweat.
5. Rinse the eggplants to wash off the salt and moisture, then dry them up again.
6. Fry the eggplants on medium-high heat until both sides are golden brown.
7. Remove the fried eggplants and place them on paper towels; lightly press with more paper towel to remove excess oil.
8. Add boiling water to the kashk in a small pot, bring to a boil, and cook for 10 minutes, stirring consistently.
9. Add olive oil (or neutral oil) and 3 tablespoons of dried mint to a pan and cook on low heat for a few minutes until hot and fragrant.
10. In the same pan used for eggplants, add thinly sliced onions and sauté until very caramelized, then add minced garlic and cook for a few more minutes.
11. Set aside 1 to 2 tablespoons of the caramelized onions for garnish.
12. To the remaining onions, add 1 tablespoon of dried mint, 1 teaspoon of turmeric, a small pinch of salt, and a few tablespoons of the prepared kashk.
13. Place the eggplants back into the pan, add a few tablespoons of hot water, cover, and cook for 10 minutes.
14. Remove from heat and give the mixture a rough mash.
15. To serve, place in a bowl, top with heated kashk, the saved caramelized onions, and fried mint.

## Equipment

- colander bowl
- paper towels
- pan
- small pot
- baking sheet (optional)

## Tips

- Let the salted eggplant sit for 20-30 minutes to release bitterness and excess moisture.
- Rinse and dry eggplants after salting to remove salt and moisture.
- If using less oil, eggplants can be roasted in the oven at 380F for 30 minutes, flipping halfway.
- Fry eggplants on medium-high heat to achieve a golden color and prevent them from absorbing too much oil.
- Boil kashk with water for 10 minutes, stirring consistently to prevent sticking.
- Save 1-2 tablespoons of caramelized onions for garnish.

## Source

- Original video: https://www.instagram.com/reel/DXvgc7US5Zw/?igsh=MWU3c2w5Y2d6OHNscA==
- Recipe page: https://www.cliprecipe.com/recipe/a96a265e-d9ee-48ac-b1cd-f9ea9774b7ec
- Extracted: 2026-05-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt