Kashke Bademjan with Walnuts

• Eggplant 3 medium
• Onion 1 large
• Garlic 4 cloves
• Turmeric 1 tsp
• Walnut 0.5 cup
• Oil 120 ml
• Salt 1 tsp
• Pomegranate molasses 3 tbsp
• Kashk 180 ml
• Dried mint 2 g

How to Make It

• 1

  Peel 3 eggplants and slice them into 1cm thick rounds, sprinkle with salt, and let sit for 20 minutes to draw out bitterness before patting dry.

• 2

  Fry the eggplant slices in batches in a large pan over medium-high heat, using 90 ml oil in total and adding more as each batch goes in. Fry until golden brown and tender, about 5 minutes per side.

• 3

  Remove the eggplant and mash thoroughly with a fork in a bowl until you have a coarse, chunky paste.

• 4

  In the same pan, heat 15 ml oil and sauté 1 diced onion until soft and golden. Add 4 crushed garlic cloves and 1 tsp turmeric and cook for 1 minute until fragrant.

• 5

  Stir the mashed eggplant and 135 ml kashk into the onion and garlic mixture. Cook over low heat for 5 minutes to meld the flavors.

• 6

  Add 3 tbsp pomegranate molasses and 0.5 cup crushed walnuts to the pan, stirring to incorporate evenly.

• 7

  Taste before salting, because kashk is salty. Season with salt to taste and cook for another 3 minutes until thickened, keeping the texture moist but not oily.

• 8

  In a small pan, heat the remaining 15 ml oil and fry 2 g dried mint for 15 seconds, then take it off the heat. Transfer the dip to a serving dish, drizzle with the remaining 45 ml kashk and spoon the mint oil over it. Serve warm with pita bread.