Traditionally kashke bademjan is made with fried eggplant. However, I find that frying means more oil is needed, leading to an unhealthier dip. To minimize oil, I love to bake my eggplant whole. However, if you want to fry the eggplant, feel free to do so. I recommend peeling and slicing the eggplant into long strips (lengthwise) to sear until golden brown and tender. Then continue with the recipe (adding it to the pan with the other ingredients, etc.). However, this time, add a little water to the pan and cover it to simmer for 10 minutes, or until the eggplant is tender. You can also grill the eggplant until golden brown and tender in the middle.