Recipe Exchange: Kashk-e-Bademjan

A few days ago, I received a chain-mail suggesting we share recipes. Over the years, my reaction has been to hit delete and forget the matter, but this one piqued my interest. I did send it on and got some amazing recipes. Ideally, I’d like to make ‘em and then share ‘em, but that may take a while! So, I’m going to settle on posting them here.

Here’s the first one I got from Iran (elaborated):


  • 2 Aubergines
  • 1 medium onion, roughly chopped
  • 2 small tomatoes, halved and thinly sliced
  • 1 cup yoghurt, well mixed and fluid (add water if needed)
  • 1 tbsp. Mint powder
  • Salt, to taste
  • Pepper, to taste
  • 2 tbsps. vegetable oil


  1. With flame:
    Using the oil, coat the Aubergine’s skin and roast it on a low flame. You’ll find that it’ll char and go soft. Turn it slowly and often  to ensure that it roasts well without burning. Once done, leave it to cool in some water. Peel when ready
    With Oven:
    Halve the Aubergines lengthwise and coat it in oil. Using a fork, punch some holes into the Aubergine to allow heat to traverse and lay it flat on a baking sheet. In a preheated oven, leave it to bake for 10 minutes, or until the Aubergine softens enough to spoon out the flesh. Spoon out the flesh
  2. On medium flame, fry the Onions in some oil until they’re translucent and soft
  3. Using a fork, mash the Aubergines and onions together. Add salt and pepper to taste as you mash
  4. Using very little oil, fry the mint powder gently and briefly. Add this to the yoghurt and mix well (the mint powder is a substitute for the original Iranian mix – I suspect it’s a bit like Tzatziki powder)
  5. Add this yoghurt to the Aubergines and enjoy with the tomato slices and some pita bread

In case you were wondering, I sent out my favorite Sai Bhaji and Gobi Aloo recipe.

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