Vegan Persian Style Kashke Bademjan (Eggplant Dip with Whey)

This vegan version of the classic Persian dish Kashke Bademjan is an easy-to-make eggplant dip made with whey and spices that’s perfect for a snack or appetizer! Roast the eggplant in the oven before adding it to a saucepan with garlic, cumin, coriander, turmeric powder and whey for an aromatic flavor combination that’s sure to please! Serve warm as an appetizer or snack with pita bread or crackers of your choice! Enjoy!

Cooking Equipment:

Baking sheet lined with parchment paper; Medium saucepan; Wooden spoon

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Persian

Keywords:

Vegan, Persian, Eggplant Dip, Whey, Appetizer

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 large eggplant (400g)

2 tablespoons olive oil (30ml)

2 cloves garlic (10g), minced

1 teaspoon ground cumin (2.5g)

1 teaspoon ground coriander (2.5g)

½ teaspoon turmeric powder (1.25g)

¼ cup whey (60ml)

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F/190°C.

Cut the eggplant into cubes and place on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes until golden brown and tender.

In a medium saucepan over medium heat, add the garlic, cumin, coriander, turmeric powder and whey. Cook for 3-4 minutes until fragrant and combined.

Add the roasted eggplant to the saucepan and stir to combine all ingredients together until heated through. Taste for seasoning and adjust accordingly if needed.

Serve warm as an appetizer or snack with pita bread or crackers of your choice! Enjoy!

Nutrition:

Calories – 250; Fat – 8g; Carbohydrates – 34g; Protein – 8g; Sodium – 350mg

Rating:

Did You Know?

Herbs such as mint, parsley, cilantro, and dill are widely used in Persian cuisine to add flavor and freshness.