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kashke-bademjan

Kashke bademjan is my favorite dip of all time. There are so many similar eggplant dishes across cultures but this is the most unique–it’s the marriage of kashk (liquid whey), and eggplant. Kashk is not the easiest ingredient to find, so if you’d like to make this and can’t find it you can use whole fat greek yogurt, labneh, or even sour cream! You can keep it dairy free with tahini and the juice of a lemon–it won’t taste exactly the same but will be delicious nonetheless. When making this it’s crucial to develop the sweetness necessary to balance the sourness of the kashk. Make sure to roast (or even fry) your eggplant and caramelize your onions until nicely golden brown. This is best eaten as an appetizer with some crackers or flatbread. Make it for some company and thank me later.

Ingredients