Eggplant with Buttermilk

Eggplant with Buttermilk – Kashke Bademjan

A delightful vegetarian main dish traditionally served with bread. This recipes is a healthier version of the traditional Persian version.
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  • 2 Large Eggplant
  • Cooking spray
  • 2 onion
  • 2 tbls dried mint
  • 1/2 cup of bottled or prepared kashk
  • 1/2 cup chopped walnuts
  • Methods/steps


  • Place the whole, unpeeled eggplant on a baking tray and bake in a moderate oven for 30 – 45 minutes until soft to touch and cooked through.
  • Leave to cool. Peel the eggplant, and slice.
  • Slice the onions and fry in the cooking spray until slightly crisp.
  • Add the crushed dried mint, and fry for about 1 minute, reserve some for garnish.
  • Add the cooked eggplant, and stir through well, keeping the heat on a moderate temperature.
  • Stir through the kashk, allowing any excess liquid to be evaporated.
  • Stir through the walnuts.
  • Serve warm or cold garnished with fried onions, crushed dried mint and crushed walnuts.
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