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Eggplant-Walnut Dip (Kashke Bademjan)
Traditional Persian kashke bademjan is a rich, savory dip made from fried eggplant and onions, walnuts and kashke (fermented yogurt that has been cooked and strained). Our simplified but equally flavorful version uses the broiler to cook the vegetables and whole-milk yogurt for creaminess. We also added pomegranate molasses for its sweet-tart notes, a generous dose of fresh herbs and Aleppo pepper for its intriguing hint of heat. (If you cannot find Aleppo pepper, substitute a pinch of cayenne.) The consistency of the dip was best after being refrigerated for at least 12 hours, but its flavor was fullest at room temperature, so allow it to stand on the counter for about 1 hour before stirring in the herbs and adding the garnishes. Serve the dip with warmed pita bread or seeded crackers.
3½
cups
Tip
Don’t use eggplants that weigh more than 1 pound each;** they tend to have more seeds and can be bitter. Choose eggplants with taut, glossy skin and no bruises or brown spots.
1 hour
20 minutes active, plus cooling
Ingredients
-
1
large yellow onion, peeled and cut into 8 wedges
-
7
tablespoons extra-virgin olive oil, divided, plus extra to serve
Directions
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01Heat the broiler to high with a rack 6 inches from the element. Line a rimmed baking sheet with foil. In a large bowl, toss the onion with 2 tablespoons of the oil and 1 teaspoon salt. Arrange the onion wedges in a single layer on one corner of the prepared baking sheet. Place the eggplant rounds in a single layer on the same baking sheet and brush both sides with the remaining 5 tablespoons olive oil. In a small bowl, combine 2 teaspoons salt and 1 teaspoon black pepper, then use to season both sides of the eggplant.
