Kashk-e Bademjan (کشک بادمجان) — Persian Smoked Eggplant & Fermented Whey Dip

• 900 gItalian eggplants (about 3 medium; peeled in stripes (optional) and cut lengthwise into 2–3 thick slabs)
• 10 gSea salt (divided; plus more to taste)
• 90 mlVegetable oil (divided)
• 450 gYellow onions (thinly sliced)
• 2 tspTurmeric powder
• 18 gGarlic (6 cloves, finely grated or minced)
• 2 tspDried mint
• 120 mlWarm water (plus 15–45 ml as needed to adjust texture)
• 180 mlKashk (fermented liquid whey) (well-shaken; plus 15–30 ml for garnish if desired)
• 1 tspFreshly cracked black pepper (plus more to taste)
• 50 gWalnuts (toasted and coarsely chopped)

Instructions

1. 1

   Prepare the eggplant for a creamy, non-bitter dip. Slice the eggplants into thick slabs and sprinkle with 6 g of the salt on both sides. Set in a colander over a tray for 20 minutes to draw out moisture. Pat very dry with paper towels so they brown instead of steaming.

2. 2

   Smoke and soften the eggplant. Heat a grill pan or cast-iron skillet over high heat until very hot, about 3 minutes. Sear eggplant slabs 2–3 minutes per side until deeply charred in spots. Transfer to a baking tray and roast at 220°C / 425°F for 20–25 minutes until collapsing and very tender.

3. 3

   Caramelize the onions (piaz dagh). In a wide skillet over medium heat, warm 45 ml of the vegetable oil. Add sliced onions and cook 12–15 minutes, stirring often, until golden and reduced. Add turmeric and cook 60 seconds to bloom. Remove about one-third of the onions for garnish.

4. 4

   Make mint-garlic oil without burning the herbs. In the same skillet, push onions to the sides and add the remaining 45 ml oil to the center. Add garlic and cook 30–45 seconds until fragrant. Add dried mint and stir constantly for 20–30 seconds; it should darken slightly but not turn bitterly brown.

5. 5

   Build the base and mash to a velvety texture. Peel away any tough eggplant skin if needed, then add the hot, soft eggplant to the skillet. Add warm water (120 ml) and the remaining 4 g salt. Mash with a potato masher 3–4 minutes, simmering gently, until mostly smooth and cohesive.

6. 6

   Add kashk carefully and finish seasoning. Lower heat to low and stir in 180 ml kashk. Simmer 3–5 minutes, stirring frequently, until glossy and thick, adding 15–45 ml warm water if it becomes too stiff. Season with black pepper and adjust salt. Rest 10 minutes to let flavors settle.

7. 7

   Plate like a traditional mezze and garnish for contrast. Spoon into a shallow serving dish and swirl the surface with the back of a spoon. Top with reserved caramelized onions, toasted walnuts, and (optional) a thin drizzle of 15–30 ml kashk. Serve warm or at room temperature within 2 hours.