It’s an dip or appetizer but in Persian table culture it served as a side dish. “Kashke Bademjan” as is called in Iran is made up of smoked aubergines or eggplants and Kashk which is a type of yogurt whey. In the process of making cheese, the remaining liquid after milk has been strained is called whey which is a light tan-colored, thick creamy liquid. It also involves caramelized onions, roasted nuts, herbs and spices. This dish is usually served with a delicious Iranian bread known as Lavash.