Name: Creamy Eggplant & Caramelized Onion Dip (Kashke Bademjan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Cuisine: Gluten-Free, Persian-Inspired, Vegan (optional), Vegetarian
Ingredients: 1 large eggplant ((cut into 1/4 inch rounds // skin on)); 2 cups onion ((diced // any kind – I used yellow)); 3 cloves garlic ((minced)); Olive oil; Sea salt + ground pepper; 1/4 cup plain Greek yogurt or sour cream ((optional // omit for dairy-free)); Pita, toasted bread, or assorted veggies for serving

From the recipe box

Creamy Eggplant & Caramelized Onion Dip (Kashke Bademjan)

Yield5

Prep10 min

Cook20 min

Total30 min

Shopping list

Ingredients

0 of 7 gathered

Step by step

Method

5 steps

1
Heat the oven to 425°F. Brush the eggplant rounds with olive oil, season with salt and pepper, and roast 20 to 25 minutes, flipping once, until very soft.
2
Heat 2 Tbsp olive oil in a skillet over medium-low and cook the onion with a pinch of salt 20 minutes, stirring, until deep golden. Add the garlic for 1 minute.
3
Chop the eggplant and add it to the onions, mashing until mostly smooth.
4
Stir in the Greek yogurt and season with salt and pepper.
5
Serve warm or at room temperature with pita, toasted bread, or veggies.

Creamy Eggplant & Caramelized Onion Dip (Kashke Bademjan)