Kashk-e Bademjan | Persian Eggplant Dip with Kashk

Peel the eggplants and slice them lengthwise into 1.5 cm-thick pieces. Salt them and arrange in a colander. The salt draws out bitter liquid and firms the flesh, helping it absorb less oil.

Pat the slices dry with paper towels. Heat half the oil in a skillet and fry the eggplant in batches until deep golden on both sides. Do not crowd the pan; crowded slices will steam instead of brown.

Finely chop the onions and sauté them in most of the remaining oil over medium heat until deep golden. Set aside one-third for garnish. Add the crushed garlic and cook for 1 minute, then add the turmeric and stir for 30 seconds; garlic turns bitter if it browns.

Add the fried eggplant to the skillet with the onions and mash it with a wooden spoon. Leave some chunks; do not use a blender, which would turn it into a paste and destroy the texture of the dip. Adjust the salt and black pepper, then cook over low heat for 5 minutes.

Thin two-thirds of the kashk with two spoonfuls of warm water, stir it into the eggplant, and remove the pan from the heat. Do not boil it; boiling makes the kashk curdle and look grainy. Taste before adding salt, as kashk is salty and usually needs none.

Heat one spoonful of oil in a small pan, remove it from the heat, and stir in the dried mint. Spread the dip on a plate. Thin the remaining kashk with water and drizzle it in a zigzag pattern over the top. Add the reserved browned onions, coarsely crushed walnuts, and mint oil. Serve with lavash.