Kashk e Bademjan

Name: Kashk e Bademjan
Total time: 45 min
Cuisine: Persian
Ingredients: 3 aubergines, peeled and sliced; 4 tbsp sunflower oil; 2 onions, thinly sliced; 4 garlic cloves, sliced; 1 tsp turmeric; 150g plain yoghurt; 1 tbsp dried mint; 0.5 tsp saffron threads, ground; 1 tsp salt

Silky fried aubergine with golden onions, garlic and tangy yoghurt. A rich dip or side with flatbread.

Time45 min
LevelMedium
Costabout £1.24 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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3auberginespeeled and sliced
4 tbspsunflower oil
2onionsthinly sliced
4garlic clovessliced
1 tspturmeric
150 gplain yoghurt
1 tbspdried mint
½ tspsaffron threadsground
1 tspsalt

Method

1
Salt the aubergine slices and leave for 15 minutes. Pat dry.
15 min
2
Heat half the oil in a large pan and fry the aubergine in batches for 5 minutes each, until deep golden and soft. Lift out.
3
Fry the onions in the rest of the oil for 15 minutes until dark golden and crisp at the edges. Set a few aside for topping.
15 min
4
Add the garlic and turmeric for 1 minute, then return the aubergine. Mash roughly with a spoon.
5
Stir in the yoghurt and warm gently for 2 minutes, without boiling.
6
Fry the dried mint in a little oil for 20 seconds. Serve the dip topped with the onions, mint and a sprinkle of saffron.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.