Kashk-e Bademjan Roasted Eggplant Dip with Ramp Oil and Wok-Charred Walnuts

Equipment

• Carbon Steel Wok

• ▸2 large globe eggplants (about 1 kg total), halved lengthwise
• ▸120 ml kashk (Persian fermented whey), plus extra for drizzling
• ▸100 g raw walnut halves
• ▸1 large bunch ramps (wild garlic, about 80g), roots trimmed and washed
• ▸80 ml neutral oil (grapeseed or sunflower), divided
• ▸1 large yellow onion, thinly sliced
• ▸4 cloves garlic, minced
• ▸2 tablespoons dried mint, crumbled
• ▸1 teaspoon ground turmeric
• ▸1/2 teaspoon ground cumin
• ▸1/4 teaspoon Aleppo pepper (or mild chili flakes)
• ▸1 teaspoon kosher salt, plus more to taste
• ▸1/2 teaspoon freshly ground black pepper
• ▸1 tablespoon fresh lemon juice
• ▸1 teaspoon dried barberries (zereshk), for garnish, optional
• ▸Warm flatbread or crudités, for serving

1. 1

   1. CHAR THE EGGPLANT: Preheat your broiler to high and position a rack 15 cm from the element. Place eggplant halves cut-side down on a foil-lined baking sheet. Broil for 20-25 minutes, flipping once halfway, until the skin is collapsed and blackened in spots and the flesh is completely tender and collapsing. Alternatively, char directly over a gas flame for a deeper smoke hit. Set aside to cool, then scoop flesh from skins, discarding skins. Roughly chop and place in a colander over a bowl for 10 minutes to drain excess liquid. Watery dip is sad dip, and this step is not optional.

2. 2

   2. WOK-CHAR THE WALNUTS: Heat a dry wok over the highest flame your stove will produce. When it begins to smoke, add the walnut halves in a single layer. Toss constantly with a wooden spatula for 3-4 minutes until the walnuts are deeply golden, fragrant, and have dark spots. You want them past toasted and flirting with burnt. Remove immediately to a plate. Roughly chop half of them and leave the rest whole for garnish. The wok's intense dry heat develops bitter, roasted melanoidins that will anchor the whole dish.

3. 3

   3. MAKE THE RAMP OIL: Blanch the ramp leaves, not the bulbs, in boiling salted water for 20 seconds, then immediately plunge into an ice bath. Squeeze dry thoroughly. Combine blanched ramp leaves with 60 ml of the neutral oil in a blender and blitz on high for 90 seconds until completely smooth and neon green. Strain through a fine mesh sieve, pressing gently. Don't force it or the oil will turn muddy. Set the vivid green ramp oil aside and reserve the ramp bulbs.

4. 4

   4. CARAMELIZE ONIONS AND BLOOM SPICES: Add the remaining 20 ml oil to the now-empty wok over medium-high heat. Add sliced onion and reserved ramp bulbs and cook, stirring occasionally, for 12-15 minutes until deeply golden and beginning to caramelize. The wok's high sides and residual char add subtle smokiness to the onion. Add minced garlic, turmeric, and cumin; stir-fry for 90 seconds until fragrant. Add dried mint and stir for 30 more seconds. It will darken and intensify. Remove half the onion mixture and reserve for garnish.

5. 5

   5. BUILD THE DIP: Add the drained eggplant flesh to the wok with the remaining onion mixture. Stir-fry over medium heat for 3-4 minutes, mashing and folding the eggplant with a spatula until it forms a rough, textured paste. You want personality, not baby food. Remove from heat. Stir in the kashk, chopped wok-charred walnuts, lemon juice, salt, and black pepper. Taste aggressively and adjust: more kashk for tang, more lemon for brightness, more salt for depth.

6. 6

   6. PLATE WITH INTENTION: Spread the warm dip onto a wide, shallow bowl or plate using the back of a spoon to create swoops and valleys. The valleys will hold your garnishes. Drizzle generously with ramp oil, letting it pool in the dips. Spoon the reserved caramelized onion mixture over the top. Scatter whole wok-charred walnuts, a heavy pinch of crumbled dried mint, Aleppo pepper, and barberries if using. Add a final drizzle of kashk directly from the container in thin ribbons.

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   7. SERVE: This dip is best warm or at room temperature. Cold kashk gets gluey and loses its funk. Serve immediately with warm flatbread or seasonal crudités. The ramp oil will separate slightly as it sits, which is beautiful, not a flaw.

Nutrition (estimated per serving)

Calories

285

Fat

22g

Carbs

16g

Protein

7g

Fiber

5g

Sodium

420mg

Variations

• ◆Replace 2 tablespoons of kashk with an equal amount of white shiro miso. Both are fermented, tangy, and glutamate-rich, and the miso deepens the savory base without announcing itself. Use this only if you can't find kashk and want to stay weird.
• ◆When ramps are out of season, substitute the ramp oil with a chive and green garlic oil using the same blanch-and-blend method, or drizzle with a Persian-style saffron butter for a more traditional result that still gets the wok-toasted walnut treatment.
• ◆Chill the finished dip, thin it slightly with a tablespoon of cold water, and fold in torn fresh mint and flat-leaf parsley. Serve alongside pickled vegetables. The fermented kashk and the pickles build a layered acidity that's genuinely hard to stop eating.

Storage & Make-Ahead

The dip itself keeps well in the fridge for up to 4 days in a sealed container, and the flavors actually improve after a night of rest as the kashk and dried mint meld into the eggplant. Store the ramp oil and wok-charred walnuts separately, the oil in a small jar and the walnuts in a dry container at room temperature, since both will lose their character if buried in the dip overnight. You can broil and drain the eggplant up to 2 days ahead, then finish the onion and garlic step and fold in the kashk the day you plan to serve it. The dip freezes passably for up to 6 weeks, though the texture turns a little waterier on thawing, so drain off any liquid and stir in a fresh spoonful of kashk before serving.