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Kashk bademjaan


  • 4 medium Italian eggplants
  • One medium white onion
  • 2 tablespoons of oil
  • 2 tablespoons dried mint
  • 4 tablespoons sour cream
  • Half teaspoon salt
  • Half teaspoon turmeric
  • Half clove of garlic or your desired amount of garlic


  1. Place the eggplants in the oven for 30 minutes at 350 degrees Fahrenheit until inside the eggplants are fully cooked.
  2. Pill the eggplants and place them in a medium pot and gently smash them with a masher, or use a glass bottle and mash the eggplants with the bottom of the bottle.
  3. Add one spoon of oil to the bottom of the pot and saute the mashed eggplants for a couple of minutes,  add one-third of a cup of warm water to it, put the lid on, and let it cook for five minutes.
  4. Pill off a half clove of garlic and smash the buds. 
  5. Dice the onion, add half tsp of salt and half teaspoon of turmeric, or your desired amount of both.
  6. Use one tablespoon of oil to sauté the diced onion in a pan first for three minutes on low medium heat, then add the smashed garlic to the diced onion until golden.
  7. Add two tablespoons of mint to the golden diced onion and garlic and saute for two or three minutes more. 
  8. Place the mashed eggplants on a serving plate, and lay the mixture on top of it, or simply mix all in the pot, and then place it on a serving plate and gently cover it with four tablespoons of sour cream, and decorate the dish with a dash of dried mint.
  9. Sour cream is the best equivalent to Kashk if you don't have access to the Persian grocery stores.
  10. Serve the plate with toasted naan or baguettes, and herbs like fresh mint or cilantro on the side.

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