Once upon a moment, I believed that hummus with pita was the only dip known to be an alternative to salsa and chips.
Then, John’s Aunt Nadia brought us to an authentic Persian Restaurant in San Diego. I was introduced to the wonderful Persian Eggplant Dip, also known as kashke Bademjan or Borani. It’s now my favorite dip in the world.
Kashke Bdemjan
Kashke bademjan, or Persian eggplant dip, is made with yogurt. In Farsi, kashke is a yogurt-like product, and bademjan is eggplant. This dip is a tasty appetizer that’s often served with flatbread or baguette.
This dip is as simple as ever; it’s even simpler – and healthier than the traditional versions.
It’s not necessary to fry the eggplant or roast it, as this involves a lot of grease and time. You can roast the eggplant skin-on in olive oil and then peel off the skin. Easy, easy.
While your eggplant is roasting in the oven, you can take a large onion and some fresh garlic and do what is best: caramelize.
I am a food hoarder when it comes to caramelized, soft onions. I’m sure I could have eaten the entire pan. But I was able to resist the temptation.
When your eggplants and onions are ready, transfer them into a bowl and mash the mixture. Season with salt and black pepper according to taste.
Add a generous dollop (or two) of Greek yogurt to make it extra creamy. You can substitute tahini for Greek yogurt, but it’s not vegan. This dip is already so creamy that you wouldn’t miss it at all if you didn’t use any.
Add a few spoonfuls more of the caramelized onions to your dip, and you are done! You can make Persian eggplant dip at home in no time. Can I tell you just how delicious this dip really is? It’s:
CreamySweet
Savory
Loaded with caramelized onions and smokey eggplant
Overall satisfying
Light
Healthy
I recommend serving this dip with some pita bread. This dip was meant to go with bread.
It may be a mystery to you why I am posting this dip during the pumpkin and apple season. It’s the perfect appetizer to bring along to holiday gatherings, such as Thanksgiving dinners. Even picky eaters are sure to love it. It would also make a delicious sandwich spread the next day, thanks to its creamy texture.
Let’s get ready for the social events and parties! I know what to bring. Enjoy!
Ingredients
- One large eggplant (cut in 1/4 inch rounds // skin on).
- Two cups of onions (diced // I used yellow).
- Three cloves of garlic (minced).
- Olive oil
- Ground pepper + sea salt
- Use plain Greek yogurt ( optional; omit if dairy-free) or sour cream.
- Assorted vegetables, pita bread, or toasted bread can be served with assorted vegetables.
Instructions
- Salt your eggplant on both sides and then place it in a colander to drain the excess water. After 10 minutes, rinse lightly with water and press dry between two towels.
- Preheat oven to high broil. (Or medium, if there is an option). Position a rack on the top of the stove.
- Arrange the eggplant rounds in a baking pan and drizzle olive oil over them. Sprinkle with a little sea salt. Roast eggplant for 5-7 mins, rotating once or twice to ensure it is golden brown and soft. Remove from the pan and allow to cool.
- While the eggplant roasts, add 2-3 Tbsp of olive oil to a large skillet and heat it over medium heat. Stir often and add onion until it caramelizes. If browning too fast, turn the heat down. Garlic should be added in the final few minutes to avoid burning. Set aside.
- Peel the eggplant skin (if there is a small amount left, it’s fine) and place the flesh in a bowl. The eggplant should be soft. Add the onion-garlic mix and mash it with a fork. Add salt and pepper according to your taste.
- OPTIONAL: Stir in 1/4 cup Greek yogurt. This will make the dip extra creamy. However, it is not required if you are vegan or lactose intolerant.
- Serve immediately with pita bread, baguette toasted, or assorted vegetables. It is best eaten immediately, but it will stay well in the refrigerator covered for two days.
