Once upon a time I thought hummus and pita was the only known dip alternative to chips and salsa.

But then John’s aunt Nadia took us to an authentic Persian restaurant in San Diego where I was introduced to the wonder that is Persian Eggplant dip, also known as kashke bademjan or borani. It’s my absolute new favorite dip on the planet.

About Kashke Bademjan

Kashke bademjan is a Persian eggplant dip. In Farsi, kashke refers to a product similar to yogurt and bademjan means eggplant. The dip makes a delicious appetizer and is often served with pita, flatbread, or baguette (source).

As always, this dip is simple; even more simple – and healthy – in fact, than traditional versions.

You don’t have to fry or even roast the whole eggplant, which douses it in grease and takes time. Instead, you roast it skin on in a little bit of olive oil and the skin peels right off. Easy, easy.

While your eggplant is roasting away in the oven, take a giant onion and some garlic and do the best thing you could possibly do to: Caramelize.

Something about soft, sweet, caramelized onions turn me into a ravenous food hog. I think I could’ve just eaten the whole pan and been in complete bliss. But, thankfully I resisted the temptation.

Once your eggplant and onion are ready just transfer them to a mixing bowl and give the whole thing a mash, seasoning with salt and pepper to taste.

The last step is to add a dollop of Greek yogurt, which makes it uber creamy. This obviously makes it not vegan, so you could sub tahini instead. But really this dip is so creamy as is you’d hardly miss it if you went without.

Top your dip with a few remaining spoonfuls of caramelized onion and you’re done! Persian eggplant dip in a cinch at home. And can I just tell you how insanely delicious this dip is? It’s:

Creamy

Sweet

Savory

Loaded with smokey eggplant and caramelized onion

Altogether satisfying

Light

& Healthy

What more could you ask for in a dip?

This dip is traditionally served with some form of pita bread, which I highly recommend. This dip and bread were meant to be together.

You may wonder why I’m posting this dip in the middle of pumpkin and apple season. Well, the answer is it would be the perfect appetizer to take along to Thanksgiving dinners and holiday social gathers as it can be made vegan and gluten free and is absolutely sensational. Even picky eaters will love it. (Not to mention, it would be a lovely sandwich spread the day after with its creamy texture.)

Bring on the parties and social gatherings! I know what I’m bringing. Enjoy!