Kashk-e Bademjan (کشک بادمجان)

• 900 gEggplant (2–3 large, peeled in long strips (zebra peel) and sliced into 2 cm rounds)
• 12 gKosher salt (plus more to taste; for salting eggplant)
• 90 mlNeutral oil (such as sunflower or canola, divided)
• 300 gOnion (1 large, thinly sliced)
• 18 gGarlic (5–6 cloves, finely grated or minced)
• 2 gTurmeric (about 1 tsp)
• 1 gBlack pepper (about 1/2 tsp)
• 4 gDried mint (about 2 tbsp, Persian dried mint if possible)
• 250 gKashk (thick Persian whey; if very thick, thin with warm water)
• 60 mlWarm water (as needed to loosen kashk and adjust dip consistency)
• 30 gWalnuts (coarsely chopped, for garnish (optional but traditional))

Instructions

1. 1

   Salt the eggplant: place slices in a colander, sprinkle with 12 g kosher salt, and toss well. Set over a bowl and rest 45 minutes to draw out bitterness and reduce oil absorption. Rinse quickly under cool water, then press and pat very dry with towels; wet eggplant splatters and steams instead of browning.

2. 2

   Fry the eggplant in batches: heat 60 ml neutral oil in a wide skillet over medium-high (about 180°C/350°F oil temperature). Add eggplant in a single layer and fry 4–6 minutes per side until deep golden and very soft. Transfer to a paper-towel-lined tray; add a little more oil if the pan dries out.

3. 3

   Caramelize the onion: in the same skillet, reduce heat to medium and add the remaining 30 ml oil. Add sliced onion with a pinch of salt and cook 12–18 minutes, stirring often, until evenly golden-brown and sweet. If it browns too fast, lower heat and add 1–2 tbsp water to deglaze.

4. 4

   Bloom spices and garlic: stir in turmeric and black pepper for 30 seconds, then add the minced garlic. Cook 60–90 seconds until fragrant and the raw garlic smell fades, stirring constantly so it doesn’t scorch. Return the fried eggplant to the pan and gently toss to coat with the onion mixture.

5. 5

   Mash to a silky texture: add 60 ml warm water, cover, and simmer on low 10–12 minutes until eggplant collapses completely. Uncover and mash with a potato masher (or pulse briefly with an immersion blender) until mostly smooth with a few pleasant strands. Taste and adjust salt if needed.

6. 6

   Make mint oil (na'na-dagh): in a small pan, warm 2 tbsp of the oil from the skillet (or an extra splash if needed) over low heat. Add dried mint and stir 20–30 seconds just until it turns darker and aromatic; do not burn it or it becomes bitter. Immediately remove from heat.

7. 7

   Finish with kashk: warm the kashk gently (not boiling) and, if very thick, thin with a little warm water until pourable. Stir half the kashk into the eggplant mixture off heat to keep it creamy. Spoon into a serving dish, drizzle remaining kashk and mint oil on top, and garnish with walnuts.