Moutabal-e Bademjan (متبل بادمجان) — Persian Smoky Eggplant Dip with Kashk

• 1200 gGlobe eggplants (about 3 medium; firm, glossy)
• 10 gSea salt (divided)
• 12 gGarlic (3 large cloves, finely grated)
• 30 mlLemon juice (freshly squeezed (2 tbsp))
• 60 gTahini (well-stirred (about 1/4 cup))
• 80 gKashk (thick fermented whey; if very salty, dilute with 1 tbsp water)
• 60 gMayonnaise (about 1/4 cup; full-fat for best texture)
• 30 mlExtra virgin olive oil (2 tbsp, plus more for serving if desired)
• 40 gGreen onions (finely sliced (about 4 medium), white and green parts)
• 15 gFresh parsley (finely chopped (about 1/2 cup loosely packed))

Instructions

1. 1

   Roast the eggplants for deep smoke. If using a gas flame, place eggplants directly over medium-high heat and turn every 2–3 minutes until the skins are fully blistered and the flesh collapses, 12–18 minutes total. Alternatively, broil on a foil-lined tray 10–12 cm from the element, turning twice, 20–25 minutes.

2. 2

   Steam to loosen skins and drain excess moisture. Transfer hot eggplants to a bowl and cover tightly (or place in a sealed container) for 10 minutes. Peel off the charred skins and remove the stem. Split each eggplant lengthwise and scrape out large seed clusters if present, then place the flesh in a sieve to drain 10 minutes.

3. 3

   Create a smooth, velvety base. Chop the drained eggplant flesh, then mash with a fork for a rustic dip or pulse briefly in a food processor (6–10 short pulses) for a creamier texture. Avoid over-blending, which can make it gummy. Measure about 600–700 g prepared eggplant flesh for consistent results.

4. 4

   Emulsify the flavorings for balanced tang and umami. In a bowl, whisk tahini, kashk, mayonnaise, lemon juice, grated garlic, olive oil, and 8 g of the sea salt until glossy and smooth, about 45–60 seconds. This step prevents lumps and helps the dip stay creamy even after chilling.

5. 5

   Combine and fine-tune seasoning. Fold the mashed eggplant into the tahini-kashk mixture until evenly blended, 1–2 minutes. Stir in green onions and parsley, reserving a small pinch of each for garnish. Taste and add the remaining 2 g salt only if needed, since kashk salinity varies by brand.

6. 6

   Chill for best texture, then serve. Cover and refrigerate for at least 30 minutes (or up to 24 hours) to let the smoky aroma and tangy dairy settle. Serve in a shallow bowl, swirl the surface with a spoon, and drizzle with a little extra olive oil if desired. Garnish with reserved herbs and green onions.