Discover the rich flavors of Kashk-e Bademjan, a traditional Persian eggplant dip made with kashk (fermented whey). This thick, spiced dip features roasted eggplant, aromatic herbs, and tangy kashk, offering a unique and savory taste. Perfect as an appetizer or side dish, Kashk-e Bademjan embodies the essence of Persian cuisine with its blend of textures and spices. Learn how to make this delectable dish and impress your guests with an authentic taste of Iran.

Ingredients:

- 2 large eggplants

- 2 tablespoons olive oil

- 1 large onion, finely chopped

- 3 cloves garlic, minced

- 1 teaspoon turmeric

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon red pepper flakes (adjust to taste)

- 1 cup kashk (fermented whey) or substitute with plain yogurt

- 2 tablespoons tomato paste

- 1/4 cup fresh parsley, chopped

- Salt and black pepper to taste

- 1 tablespoon lemon juice

- 2 tablespoons toasted pine nuts or walnuts (optional, for garnish)

- Fresh mint leaves (optional, for garnish)

Instructions:

Prepare the Eggplants:

  - Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern. Drizzle with olive oil and place on a baking sheet, cut side up.

  - Roast the eggplants in the oven for about 35-40 minutes, or until the flesh is tender and golden brown. Allow them to cool slightly.

Cook the Onions and Spices:

  - While the eggplants are roasting, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and golden brown, about 10 minutes.

  - Add the minced garlic, turmeric, cumin, coriander, cinnamon, and red pepper flakes. Cook for an additional 1-2 minutes, stirring frequently, until the spices are fragrant.

Combine and Cook:

  - Scoop the flesh of the roasted eggplants out of their skins and add it to the skillet with the onion and spices. Stir to combine.

  - Add the tomato paste and mix well. Cook for another 5-7 minutes, stirring occasionally, until the mixture is thick and well combined.

Add Kashk:

  - Lower the heat and stir in the kashk (or yogurt). Cook for an additional 5 minutes, allowing the flavors to meld together. Adjust seasoning with salt and black pepper to taste.

Finish and Serve:

  - Stir in the lemon juice and fresh parsley. Remove from heat.

  - Transfer the Kashk-e Bademjan to a serving dish. Garnish with toasted pine nuts or walnuts and fresh mint leaves, if desired.

Serve:

  - Enjoy Kashk-e Bademjan warm or at room temperature with flatbread, pita, or as a side dish to your favorite Persian meal.

Notes:

- Kashk can be found at Middle Eastern grocery stores or substituted with plain yogurt if necessary. For a more authentic flavor, use kashk.

- Adjust the level of spices according to your taste preference.

Nutritional Values:

Here’s a breakdown of the nutritional values for the key ingredients in Kashk-e Bademjan, along with their health benefits:

Eggplants (1 large, approximately 1 cup cooked, 180 grams):

- Calories: 82

- Protein: 1.0 g

- Fat: 0.2 g

- Carbohydrates: 20.4 g

- Fiber: 2.8 g

- Vitamin C: 6 mg

- Potassium: 422 mg

Benefits:

- Rich in antioxidants, including nasunin, which helps protect brain cells.

- Supports heart health due to high fiber and potassium content.

- Low in calories, making it a good option for weight management.

Olive Oil (1 tablespoon):

- Calories: 119

- Protein: 0 g

- Fat: 13.5 g (of which 1.9 g is saturated)

- Carbohydrates: 0 g

Benefits:

- Contains monounsaturated fats that may reduce the risk of heart disease.

- Has anti-inflammatory properties due to antioxidants.

- Provides vitamin E, which helps maintain healthy skin.

Onion (1 large, approximately 150 grams):

- Calories: 60

- Protein: 1.6 g

- Fat: 0.2 g

- Carbohydrates: 14 g

- Fiber: 2.7 g

- Vitamin C: 8.1 mg

- Potassium: 146 mg

Benefits:

- Contains quercetin, which can help reduce inflammation.

- High in vitamin C, supporting immune function.

- Provides fiber that aids in digestion.

Garlic (3 cloves, approximately 9 grams):

- Calories: 13

- Protein: 0.6 g

- Fat: 0 g

- Carbohydrates: 3 g

- Fiber: 0.2 g

- Vitamin C: 1.2 mg

Benefits:

- Boosts the immune system due to allicin.

- May help lower blood pressure and cholesterol levels.

- Provides antioxidant protection against oxidative stress.

Kashk (1 cup, approximately 240 grams):

- Calories: 180

- Protein: 12 g

- Fat: 9 g

- Carbohydrates: 15 g

- Calcium: 240 mg

- Vitamin B12: 1.5 µg

Benefits:

- A good source of protein for muscle maintenance.

- High in calcium, which is essential for strong bones.

- Fermented kashk provides probiotics that support gut health.

Tomato Paste (2 tablespoons, approximately 33 grams):

- Calories: 30

- Protein: 1.5 g

- Fat: 0.2 g

- Carbohydrates: 7 g

- Fiber: 1.5 g

- Vitamin C: 4 mg

Benefits:

- Contains lycopene, which may help reduce the risk of certain cancers.

- Supports cardiovascular health.

- Provides vitamin C to boost the immune system.

Fresh Parsley (1/4 cup, approximately 15 grams):

- Calories: 5

- Protein: 0.5 g

- Fat: 0.1 g

- Carbohydrates: 1 g

- Fiber: 0.5 g

- Vitamin C: 14 mg

- Vitamin K: 60 µg

Benefits:

- High in vitamin C and vitamin K, supporting immune function and bone health.

- Contains flavonoids that combat oxidative stress.

- Promotes healthy digestion with its fiber content.

Lemon Juice (1 tablespoon):

- Calories: 4

- Protein: 0.1 g

- Fat: 0 g

- Carbohydrates: 1 g

- Vitamin C: 7 mg

Benefits:

- High in vitamin C, which supports immune health.

- Aids in digestion and detoxification.

- Contains antioxidants that help maintain healthy skin.

Pine Nuts (2 tablespoons, approximately 15 grams):

- Calories: 95

- Protein: 2 g

- Fat: 9 g (of which 1 g is saturated)

- Carbohydrates: 4 g

- Fiber: 1 g

Benefits:

- Rich in monounsaturated fats that support cardiovascular health.

- Provides a good source of protein and healthy fats.

- Contains vitamins like B1 and B3 that aid in energy metabolism.

Nutritional Summary and Benefits:

- Kashk-e Bademjan combines the health benefits of its diverse ingredients, including rich antioxidants, essential vitamins, and healthy fats.

- Eggplants provide fiber and antioxidants, supporting heart and digestive health.

- Olive oil and kashk contribute healthy fats and proteins, essential for heart health and muscle maintenance.

- Onions and garlic offer anti-inflammatory and immune-boosting properties.

- Tomato paste and parsley add additional antioxidants and vitamins.

This flavorful Persian dip not only tantalizes the taste buds but also provides a range of nutritional benefits, making it a wholesome addition to your diet.