Kashke Bademjan

Trim the ends off the eggplants. Peel them using a vegetable peeler and slice them lengthwise into two planks. Cut each plank in half lengthwise, creating four planks per eggplant. Place the eggplant pieces in a container.

Generously salt the eggplant pieces on all sides. This draws out moisture and bitterness. Let them sit for about 30 minutes, then drain the liquid. Pat the eggplant dry with paper towels.

Preheat oven to 425°F (220°C). Lightly brush the eggplant planks with olive oil on all sides, including the ends. Place them on a baking sheet lined with parchment paper. Roast for 20 minutes, then flip and roast for another 20 minutes, or until tender and lightly browned.

Once roasted and slightly cooled, transfer the eggplant to a cutting board. Chop them finely, then mash them with a fork or potato masher until they form a coarse paste. Transfer to a bowl.

In a small bowl, combine the dried mint with about half a cup of water. Let it sit for at least 5-10 minutes to rehydrate.

In a separate bowl, combine the kashk whey and milk. Add the rehydrated mint (drained of excess water) and stir well.

Heat 4 tablespoons of vegetable oil in a non-stick pan over medium-high heat. Add the shredded onion and cook until light golden brown, about 5-7 minutes. Lower heat and continue cooking until dark golden brown, about 10 more minutes.

Add tomato paste, turmeric, pepper, and cayenne pepper to the pan with the onions. Cook for about 2 minutes, stirring constantly. Then, add the roasted garlic (peeled and mashed) and stir to combine.

Stir in the chopped walnuts and cook for another minute. This mixture will be used as a garnish.

Add the mashed eggplant to the pan with the onion and spice mixture. Stir well to combine. Add the kashk-mint sauce and stir until everything is well incorporated.

Cover the pan and let it simmer on low heat for about 10 minutes, stirring occasionally, until the flavors meld and the dip thickens slightly.

Transfer the Kashke Bademjan to a serving dish. Spread it out slightly and drizzle with a bit more kashk-kashk whey mixture if desired. Garnish generously with the fried onion, garlic, and walnut mixture.