| Kashk bademjan کشک بادمجان | |
| Data1: | Kashk bademjan with bread and usual side dishes |
| Label2: | Classification |
| Data2: | Borani |
| Label3: | Main raw materials |
| Data3: | Eggplant and Kashk |
| Label4: | origin |
| Data4: | Iran |
| Label5: | history |
| Data5: | probably from Qajar dynasty |
| Label6: | serving temperature |
| Data6: | Both hot and cold |
Kashk bademjan (Persian: کشک بادمجان ), alternatively kashk-e bademjan or Kashk o bademjan (Persian: کشک و بادمجان), is a staple Iranian dish made with "kashk and eggplant" – also the literal translation of its Persian language name.[1] [2] The dish is served as a dip and typically garnished with liquid saffron, sautéed onions, garlic and often walnuts.[1] It can be consumed either as an appetizer or a main dish, and is typically eaten with fresh bread.[3]