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Romel Kouyan's Persian eggplant dip (kashk bademjoon)

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This delicious Persian eggplant dip makes for the perfect starter or snack. Simply serve with pita bread and dig in!

  • Serves6, as a starter or snack
  • Cook time40 minutes
  • Prep time20 minutes, + 30 mins standing time
Romel Kouyan's Persian eggplant dip (kashk bademjoon)


  • 2 eggplants, cut into 1cm slices lengthways
  • 1 tsp salt
  • 1/3 cup (80ml) vegetable oil
  • 2 large brown onions, finely chopped
  • 4 garlic cloves, crushed
  • 2 tsp ground turmeric
  • 1 tbs finely chopped mint leaves
  • 1/4 tsp coarsely ground black pepper
  • 1 tbs vegetable oil, extra
  • 1 garlic clove, extra, thinly sliced
  • 1/4 cup small mint leaves
  • 1/4 cup (70g) Greek-style yoghurt
  • Pita bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C. Line 2 baking trays with baking paper. Place eggplant in a colander. Sprinkle with salt and toss to coat. Set aside over a bowl for 30 mins. Rinse the eggplant and pat dry with paper towel.
  2. Step 2

    Brush both sides of the eggplant with a little oil and arrange on the lined trays. Bake for 15 mins. Turn and bake for a further 10 mins or until golden brown.
  3. Step 3

    Reserve 1 tbs of the onion. Heat the remaining oil in a large frying pan over medium heat. Add the remaining onion and cook, stirring, for 5 mins or until onion softens. Add the crushed garlic and cook for 1 min or until aromatic.
  4. Step 4

    Transfer eggplant to a board and coarsely chop. Add to the onion mixture in the pan and stir to combine. Add the turmeric and mint and cook for 1 min or until well combined. Add 1 cup (250ml) water and reduce heat to very low. Simmer for 4-5 mins or until mixture thickens slightly. Season.
  5. Step 5

    Meanwhile, heat the extra oil in a small frying pan over medium heat. Add sliced garlic and cook for 30 secs or until crisp. Transfer to a bowl. Add the reserved onion to the pan and cook for 1 min or until crisp. Add to the bowl with the garlic. Add the mint to the pan and cook for 30 secs or until crisp.
  6. Step 6

    Place the eggplant mixture in a medium serving bowl. Top with yoghurt and onion mixture. Spoon over the mint and oil from the pan. Serve with pita bread.