kashk-e bademjan is a traditional Persian dish made primarily from roasted eggplants, kashk (fermented whey), onions, and various spices. It is often served as a warm dip or appetizer, showcasing the rich flavors of Iranian cuisine. The eggplants are typically charred to enhance their smoky taste, while the kashk adds a creamy texture and tangy flavor. This dish is commonly enjoyed with flatbreads, such as lavash or sangak, and can be garnished with fried onions, mint, or walnuts. Kashk-e bademjan is not only popular in Iran but also appreciated in other regions of the Middle East, making it a beloved part of the culinary landscape.