Eggplant dip with kashk (Kashki bademjan) from Bottom of the Pot: Persian Recipes and Stories (page 35) by Naz Deravian

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute greek yogurt, crème fraîche, or sour cream for kashk.

  • MsMonsoon on March 23, 2026

    This is really good! It's a nice golden color from the turmeric, and since you use Chinese or Japanese eggplants, the skins are easily broken apart with a potato masher. It's a little time consuming -- more steps and pans than baba ghanoush -- but worth it!

  • rhughes24 on December 29, 2021

    Move over, baba ganoush...this is such a great eggplant dip, especially with the barbari bread from this book. You can sub regular greek yogurt for the kashk, but the kashk does give it a little extra something. If you can't find it, she has a recipe on her website which I have used: http://bottomofthepot.com/homemade-kashk/ I freeze any extra in tablespoon-sized dollops so it's ready the next time I want to make this dip.

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