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Kashk-e Bademjan (Vegan Eggplant Dip)

Recipe by Zachary Neman on InstagramAdded 2 August 2026.

30 minutes to prep, 30 to cook. A velvety, smoky eggplant dip from Iran, reinvented as a vegan delight with cashew‑based kashk and fragrant mint oil. The roasted eggplant, caramelized onions, and toasted walnuts give it a deep, savory sweetness, while the mint oil adds a bright, herbal finish.

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Kashk-e Bademjan (Vegan Eggplant Dip) by Zachary Neman, a frame from the Instagram video

Method

  1. Slice whole eggplants into thick rounds.

  2. Salt the sliced eggplant and let it sit for 20 minutes to draw out moisture and bitterness.

    Kitchen notes · Added by ReelsMeals: Eggplant releases moisture after salting. Rinse and dry before cooking.

  3. Rinse and pat dry the eggplant slices, then roast them in a pan with 2 tbsp oil until golden and sweet, about 15–20 minutes.

    Kitchen notes · Added by ReelsMeals: Eggplant turns golden and sweet. Turn slices so they color on both sides.

  4. While the eggplant roasts, chop the onion and set aside.

  5. Pour oil into a clean pan and heat it over medium heat.

  6. Add the chopped onion to the pan and sauté until translucent.

  7. Add the minced garlic, chopped walnuts, crushed dried mint, and turmeric to the pan, cooking until fragrant.

  8. Add the roasted eggplant chunks to the pan and combine with the onion‑nut‑mint mixture.

  9. Mash the mixture in the pan to create a smooth base.

    Kitchen notes · Added by ReelsMeals: Mixture mashes into a smooth base. Leave some texture if you prefer a rustic dip.

  10. Stir in the cashew kashk (cashew, salt, lemon juice) until well combined.

    Kitchen notes · Added by ReelsMeals: Cashew kashk blends through the dip. Stir until no streaks remain.

  11. Finish the dip by drizzling the mint oil (frying dried mint in oil for 1 minute) over the top.

  12. Serve the dip at room temperature with fresh bread or vegetables.

Tips while you cook

Salt the eggplant early
After slicing, salt the eggplant and let it sit for 20 minutes before rinsing and roasting.
Use the same pan for layering flavors
Sauté the onion, then add garlic, walnuts, mint, and turmeric in the same pan before combining the roasted eggplant.
Mash in the pan for a smooth base
After adding the roasted eggplant, mash the mixture directly in the pan.
Fry mint oil briefly
Fry the crushed dried mint in oil for exactly one minute before drizzling it over the dip.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Zachary Neman made this.

The recipe comes from Zachary Neman’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Zachary Neman and want this changed? Email [email protected].

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