Smoky Eggplant Dip with Kefir: Creamy Mediterranean Spread

This smoky eggplant dip with kefir, finished with crisp fried mint leaves, blends elements of Mediterranean baba ghanoush and the Iranian khashke bademjan. I learned this style of eggplant dish from my Iranian neighbors years ago. Khashke means whey and bademjan means eggplant in Farsi; the traditional khashke bademjan is sweetened by generous caramelized onions.

I wanted a lighter homemade version because many store-bought eggplant dips are oil-heavy. Combining techniques from friends and substituting a few ingredients, I made a large batch when eggplants were on sale. It disappeared quickly and readers asked for the recipe, so here it is.

Tips for making smoky eggplant dip.

Eggplant.

The classic ways to cook eggplant for this dip are oven roasting, broiling, or boiling, but I prefer to char the eggplants directly over a gas stovetop burner. It’s a bit messy, but the direct charring gives a subtle smokiness that’s central to the dip’s flavor and it’s much faster than roasting in the oven or using a barbecue.

Types of eggplant.

Eggplants come in many shapes and sizes. For this recipe I use the traditional Italian (large) eggplant, but avoid overly large, very old specimens, since they can have large, firm seeds that are best removed. Chinese eggplants are thinner and contain fewer seeds. Choose eggplants that are firm rather than soft. Smaller varieties have tiny seeds but can be fiddlier to peel once charred.

Char the eggplant on the stovetop for the best smoky flavor.

Larger, older eggplants may have seeds that you’ll want to remove.

After charring and peeling, coarsely chop the eggplant and add it to the pan with the caramelized onions so it can absorb their sweet, savory flavor.

Coarsely chop the peeled eggplant before adding it to the caramelized onions.

Add the chopped eggplant to the caramelized onions and gently sauté for a few minutes so flavors meld.

Onions.

The caramelized onions are essential here. This recipe uses a lot of thinly sliced onions cooked slowly until golden and sweet. Reserve a portion to use as a garnish for both texture and visual appeal.

Mint.

Traditional khashke bademjan often uses dried mint. I prefer frying fresh mint leaves from the garden until crisp — they’re light, vibrant and make a lovely garnish. They also add a fresh contrast to the richer caramelized onions and smoky eggplant.

Crisp fried mint leaves for garnish.

Saffron.

Saffron adds both color and a delicate perfume. To release its flavor and color, grind the threads to a powder (using a pestle and mortar or blender) and steep them to “bloom” in a little water or two ice cubes. Avoid boiling water, which can scorch the saffron and make it bitter.

Kefir.

In place of traditional whey, this version uses kefir for creaminess and a tart undertone. Plain yogurt is an acceptable substitute if you don’t have kefir. Homemade kefir provides a fresh tang and probiotic benefits when available.

Dip consistency.

Texture is a matter of preference. Blend briefly with an immersion blender for a smoother dip, or leave it chunky if you prefer a more rustic texture.

Smoky eggplant dip left slightly chunky.

Garnish.

Finish the dip with some of the reserved caramelized onions, a few fried mint leaves and chopped nuts. Traditionally walnuts are used, but chopped cashews are also delicious and work well as a garnish.

Accompaniments.

Serve this dip with pita bread, pita chips, sourdough, or fresh vegetables. It also pairs nicely as part of a mezze platter alongside hummus and tabbouleh for a Mediterranean trio.

Mediterranean-inspired trio: smoky eggplant dip, roasted red pepper hummus and tabbouleh.

Let me know what you think in the comments.