“A traditional Persian recipe of eggplant and kashke. A fantastic dip with crispy breads and topped with caramelised onions and walnuts!”
— Amir


Serves 4


Step 1

Peel three eggplants and slice them lengthways into 1cm pieces. Then, scrape the seeds out with a spoon

Step 2

Lightly salt your pieces on both sides. Add 1/3 cup oil to a pan over medium heat and cook the eggplant slices about 75% of the way through until they have a nice golden colour then remove from the pan

Step 3

On a medium heat begin to caramelise your onions for 5 minutes then add the turmeric, ½ tsp salt, and ½ tsp black pepper. Continue to fry until they have crispy burnt edges

Step 4

Remove half of the onions (save for later on) from the pan and add your garlic cloves. Let the garlic cook for 2-3 minutes before adding mint to the same pan. Combine all and place to the side

Step 5

Finally, add all your eggplant to a pot with ½ cup water and a 1tsp mint. Put a lid on the pan and bring to the boil. Then, reduce the heat and add your onion, mint, and garlic mixture. Mix well and allow to cook for another 10-15 minutes

Step 6

Once the eggplants are soft and cooked, mix the mixture with a meat masher in a circular fashion. Add the Kashk and a 1/3 cup water in a separate bowl and whisk a little to combine. Then, add it straight into the eggplant mixture. Heat for a couple of minutes more and then garnish with the excess onions and walnuts
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