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Serving appetizers before a meal is not the traditional order when serving a Persian style feast.
Guests are welcomed with freshly brewed tea and abundant arrays of sweets, nuts and fruits.
Many dishes now called appetizers were presented at the dinner table as side dishes, alongside the main dishes. As the world became more globalized and cultures adapted and incorporated serving styles, many of these side dishes have been presented as appetizers. Many of the main dishes in smaller portions have also found their way to appetizer tables (i.e. varieties of kukus here & here, grape leaf dolmehs, kotlet and more). I have also presented some options of side dishes/appetizers in my post Persian Side Dishes and will be adding more to the post.
One of the favorites and popular appetizers is kashk’e bademjan, which is an Iranian and Azerbaijani dish literally meaning “whey’ed eggplant”. The recipe also includes caramelized onions, garlic, walnuts, mint, spices and is always served with fresh Persian nán.
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Kashk'e Bademjan • کشک بادمجان • Whey'ed Eggplant Appetizer
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
To prepare the eggplants
• 200 g/ 2 medium-sized, Japanese eggplants (hardly any seeds) or available eggplants
• salt
• vegetable oil
Next step
• 2½ Tbsp extra virgin olive oil or vegetable oil
• 340 g/ 1 large onion, cut in half and sliced thinly in crescent (¼ used for garnish)
• 2 cloves garlic, minced
• 1/8 tsp turmeric
• 1/8 tsp salt (no more, whey also contains salt)
• pinch (1/16 tsp) ground black pepper
• ¾ cup hot water
For the garnish
• 1 Tbsp olive oil
• 2 cloves garlic, cut in strips
• 1 Tbsp dried mint flakes
• 2 Tbsp walnuts, chopped coarsely, small
• 2 Tbsp liquid kashk/whey (if too thick, dissolve in 1 Tbsp water)
• 1/16 tsp ground saffron, dissolved 1 Tbsp hot water
DIRECTIONS
Chose eggplants that are:
firm and shiny,
have the fewest amounts of bitter seeds,
have unbroken, smooth skin,
heavy for their size
◊ Peel eggplants. Chop stem off but keep hat-like top near the stem intact (this helps handling of the eggplants while and after cooking).
◊ Put peeled eggplants in a colander with a deep dish under it or put it in the sink. Sprinkle salt generously all over the eggplants and let them sweat for 20~ minutes to extract bitterness/toxins and excess liquid. This process is called ‘degorging'[1] (it also helps to fry faster and absorb less oil). Rinse and pat dry with paper towel.
◊ In a fry pan, pour oil (enough to cover eggplants half-way while frying) and put on medium. When the oil ripples, place eggplants in the oil. Fry both sides until well-browned (not burned). Set aside for next step.
◊ While eggplants are degorging… In a non-stick medium saucepan, add oil and set on medium-high heat. When oil begins to ripple, add cut onions. Once it starts boiling, lower the heat to medium. Stay with it, stir occasionally for even frying to golden (20 minutes). Take ¼ of the caramelized onion to use for garnish later.
◊ Add minced garlic to caramelized onion in the saucepan. Stir for 1 minute. Remove caps of eggplants and add them to the pot. Add turmeric, salt, pepper, hot water, and let it simmer, covered for 20 minutes or until the liquid evaporates and the mix renders oil and starts frying. Remove from heat. Use a masher (or a flat bottom bottle) to mash the mixture well. Do not use hand blender or food processor to mash. The idea is to keep the eggplants’ fibers intact. Transfer onto a plate and rest it tilted for the oil to render and flow to the side, in-case it is preferred to remove the excess oil.
◊ While eggplant mix is simmering… In a small saucepan, heat olive oil on medium-high heat. Add slivered garlic and watch carefully. In several seconds, at first indication of color change (do not let it burn to bitterness), remove sauce pan from heat and quickly scoop garlic strips from oil into a heat safe small bowl. Garlic strips should be semi-crispy. While the oil is hot in the saucepan (off the heat) add dried mint, swirl the saucepan and let sizzle. Empty into a heat safe small bowl and set aside. (If it looks like it is still cooking in the bowl, place the bowl in shallow, cold water to drop the temperature and keep from burning.)
◊ To plate… Either add ½ of kashk/whey, fried mint, walnuts, and mix with eggplant mixture and use the rest to garnish, or use all garnish ingredients on top in the > design of liking. Finally, drizzle on saffron water. It is best that at least some of the eggplant mix shows from under the garnish (I used too much garnish). Serve with fresh lavash bread.
Note: After all, this dish is called ‘whey’ed eggplant’, however, if whey is not available at your market or maybe it is not to your liking, yogurt may be used instead.
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[1] Degorging: – The bitterness in eggplant is caused by toxins that build up if the eggplant has grown slowly (hence, it’s more of a problem in colder countries, less of a problem in sunny, Mediterranean climates). It is less likely to be a problem with smaller, heavier eggplants.
These toxins can also cause gastric upsets. Salt may be used to reduce bitterness/toxins. Cut eggplants as called for in the recipe. Then either soak in salted water or sprinkle the dry, just peeled or cut pieces all over with salt. The eggplant will give off a brownish sweat, which before cooking, should be rinsed and pat dried by paper towel.
~ Noushe jan • نوش جان ~
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So, what’s cooking in your kitchen?
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I was thinking about you today Fae, and what a talented person you are, how perfectly and brilliantly you do things. You really are remarkable. It’s harder to talk to you now. I was wondering where you are traveling now. We are going transatlantic again with our son in April and then will travel on our own, he will got to Switzerland, and we to Spain and Portugal. I keep wishing you were on the ship for a almost empty transatlantic. We could eat the food. I would criticize it, but you would be too kind.
Be well my dear Fae. I admire you so.
Hi Cindy, You are always too kind and generous with your words to me. Have a wonderful TransAtlantic voyage. I wish I was on the ship. I look forward to the beautiful photography you share with us. Thank you for stopping by and making me happy. ❤
I, too, am a fan of eggplant, Fae, and this dish sounds delicious. With its colors, ingredients, and that garnish(!), I doubt it could be more appealing.
I’m glad you find it appealing, John. I’m sure there are so many Italian dishes that use eggplants, which I’ll be delighted to know. 🙂
I haven’t used eggplant in very many dishes–this sounds like a great one to try! 🙂
Perfect, thank you xx
This looks like a wonderful appetizer–so many great ingredients!
It really is, Nancy, it is so delicious. 🙂
I really love eggplant, Fae and would love to try this dish! I am going to bookmark it! Thanks so much for sharing! 😀
I really love eggplants too, Julianna. You’ll love this recipe, enjoy it! 🙂
This is a fascinating dish. I love eggplant and I am sure all the flavors come together beautifully . I am not familiar with Persian cooking but I ‘m learning so much reading your blog. Thank you Fae!
Gerlinde, I am so glad that I am familiarizing you more with Persian cooking. It is probably one of the most elaborate and palate friendly world cuisines. 🙂
Lovely dish Fae and something new for me. Looking at the ingredients I know I would enjoy your recipe. Caramelized onions always makes me smile 🙂
Caramelized onions make everything taste so good. And, I love fried eggplants just as much. In this case, the combination of both is heavenly. 😀 )))
This is a wonderful dish with a tasty combination. Lovely presentation! 🙂
Thank you, Linda! 🙂
Love this very exquisite egg plant dish!
It is indeed exquisite dish. I knew you were going to like it. 🙂
I love kashke bademjoon and I love your pictures, Yum 🙂
Indeed, it is badem’joooon. 😀 ))) I love anything made with eggplants, especially kashk’e bamjan. Thank you for your kind comment about my pictures too. 🙂
This is so beautiful Fae!! Simply amazing!!
Thank you, Ana. I overdid with the garnish, but it sure was colorful and extra delicious! 😀 )))
I’m bookmarking this recipe. My hubby and my mom love eggplants. We get lots of them at the beginning of autumn, and always happy to try something new. This recipe seems like something we would totally love. Just by looking at your step by step photos, makes me want to try it. ♡
Oh, Vera, give it try now, don’t wait until autumn. 🙂 Your husband and Mom will love it, I’m sure. ♡
This unheard-of dish just took my breath away! Looks Beautiful, sounds Yum!
Thanks a ton for this unusually tempting eggplant recipe <3
You are most welcome, Sweet Nusrat. If you ever go to a Persian restaurant, this dish will be in the appetizer section and very popular. Every cook gives a different touch, but they are all delicious. It is fairly easy recipe to make, give it a try, and I am sure it will delight your family. 🙂
This is a dish I have never heard of in Persian cooking. I had something similar in an Afghan restaurant once but this sounds really amazing, It would be the main course for me with some Nan and salad.
As a matter of fact, that is exactly what we did. We had it as main with a big salad. I have been to Afghani restaurants a few times, and their menu is very similar to Persian food. Afghanis use a little different spices than we do. This dish is especially delicious way of making eggplants, please give it a try. 🙂
Wow wow wow!!! I love it!!!
If you don’t have whey can you use yoghurt?
Yes, absolutely! I have mentioned it at the end of the post in the ‘Note’ section too. It is tasty all by itself, however garnishes are the ways cooks were creative in decorating and incorporating other flavors and crunch factors. 😀