Kashk bademjoon tastes like baba ghanoush’s cool and elusive older sibling. The star ingredient here is kashk (yogurt whey), a thick, salty Iranian dairy product that gives the dip an assertive umami character that’s not unlike Parmesan. You can find kashk at most Southwest Asian grocers, in the refrigerated area with other dairy products, or substitute sour cream or Greek yogurt. This mashed eggplant spread is topped with saffron, blackened mint, caramelized onions, and more kashk for even more flavor—you can always prepare the toppings ahead of time to speed up the cooking process. If you want crunch and textural contrast, you can add finely chopped walnuts.

　　This recipe was excerpted from ‘Maman and Me' by Roya Shariat and Gita Sadeh. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Turmeric

　　$9 At Spicewalla

　　Saffron

　　$10 At Burlap and Barrel

　　Madras Curry Powder

　　$12 At Amazon

　　

Ingredients

Serves 6, as an appetizer

　　Fine salt

　　4 large eggplants, peeled and cut into 1-inch thick rounds

　　3 Tbsp. vegetable oil, plus ½ cup

　　1 medium yellow onion, chopped

　　Black pepper

　　2 tsp. ground turmeric

　　1 tsp. curry powder

　　10 garlic cloves, thinly sliced

　　3 Tbsp. dried mint

　　½ cup liquid kashk (or sour cream or Greek yogurt), plus more for serving

　　½ cup boiling water

　　Red pepper flakes (optional)

　　½ cup finely chopped walnuts, plus more for serving (optional)

　　Pinch of saffron threads (optional)

　　Flatbread, naan, or crackers, for serving

　　

Step 1

Generously salt the eggplant on both sides and leave it in a strainer, so it can release some moisture, for at least 30 minutes or up to 1 hour. While the eggplant drains, prepare your toppings.

　　

Step 2

Heat 3 tablespoons of the oil in a medium sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, for 8 to 10 minutes, or until soft and lightly golden (do not caramelize). Sprinkle with a pinch of salt and pepper, then add the turmeric and curry powder. Remove the pan from the heat, then use a slotted spoon to transfer the onions to a plate and set aside. Do not discard the oil.

　　

Step 3

Heat the pan with the oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until lightly golden. Remove the pan from the heat, then use the slotted spoon to transfer the garlic to a plate and set aside. Do not discard the oil.

　　

Step 4

Heat the pan with the oil over medium heat. Add the dried mint and stir quickly, so it absorbs the oil, then immediately remove the pan from the heat (it gets bitter quickly!).

　　

Step 5

Pat the eggplant slices dry with a paper towel.

　　

Step 6

Heat the remaining ½ cup of oil in a frying pan over medium heat. Working in batches, add the eggplant and fry on both sides for 3 to 4 minutes per side, or until light golden. Transfer the eggplant to a platter lined with paper towels (or a strainer) to drain any excess oil. Do not discard the oil.

　　

Step 7

In a small bowl, dilute the kashk with the boiling water and mix until smooth. If you’re using sour cream or yogurt, add the boiling water in the next step.

　　

Step 8

Heat the frying pan with the oil over low heat. Add a third of the cooked onions, garlic, and mint, and all the eggplant. With a fork or potato masher, mash the eggplant. Sprinkle with a pinch of red pepper flakes, if using. Add the diluted kashk (or if you’re using sour cream or yogurt, just add the boiling water for now). Cook, stirring occasionally, for 20 minutes, or until the water has completely evaporated and the mixture has a thick, porridge-like consistency.

　　

Step 9

If you’re using sour cream or yogurt, add it to the eggplant mixture and let it boil for 5 minutes. Stir in the walnuts (if using) and remove from the heat.

　　

Step 10

Pour the eggplant mixture into a large serving dish. Drizzle the kashk all over and top with the remaining onion, garlic, and mint, along with more walnuts (if using), in whichever way looks and feels right to you: My mom makes checkerboard patterns and flowers with her kashk toppings; I throw them all over, Jackson Pollock–style. If you have saffron threads, you can bloom a pinch of them in 1 tablespoon of hot water and spoon the golden liquid on top.

　　

Step 11

Serve kashk bademjoon with flatbread, naan, or crackers. It is great warm or at room temperature, so try it both ways and discover your favorite! It will keep in the refrigerator for up to 5 days.

　　Excerpted from Maman and Me by Roya Shariat and Gita Sadeh. Courtesy of PA Press/Chronicle. Buy the full book from Amazon or Chronicle.