Persian Kashk e Bademjan - Eggplant Dip Recipe
Kashk e Bademjan is a classic Persian eggplant dip made with roasted eggplants, sweet caramelized onions, and a tangy dairy ingredient called kashk. It’s full of rich flavor and surprisingly simple to make with just a few pantry staples. Kashk is a fermented dairy product traditionally used in Persian cuisine to preserve dairy before the days of refrigeration. You can usually find it at Middle Eastern grocery stores. If needed, thick Greek yogurt can be used as a substitute. The name "Kashk e Bademjan" literally means "whey and eggplant" in Persian—bademjan means eggplant, and kashk is the creamy, slightly sour dairy element that adds depth to the dish. The combination of smoky eggplant and tangy kashk makes this dip comforting and full of character.
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