Kashk-e Bademjan

Method

1. Salt the eggplant rounds on both sides with 1 tsp of salt and lay them on a rack for 15 minutes to draw out the bitter liquid, then pat them completely dry with paper towels.
2. Heat 3 tbsp of olive oil in a wide skillet over medium-high heat and shallow-fry the eggplant rounds for 3 minutes per side until deeply golden, then drain on paper towels.
3. Reduce the heat to medium, add another 1 tbsp of olive oil, and caramelise the sliced onion for 12 minutes, stirring occasionally, until it turns dark amber.
4. Reserve a third of the caramelised onion for the garnish and to the rest add the minced garlic and turmeric, frying for 60 more seconds.
5. Tear the fried eggplant into rough pieces and stir them into the onion-garlic mixture, then mash everything with a wooden spoon for 2 minutes until creamy but still slightly chunky.
6. Pour in 0.25 cup of the kashk, stir to incorporate, and warm through for 2 minutes — keep the remaining kashk for the topping.
7. In a small pan, heat the last 1 tbsp of olive oil over medium heat, add the dried mint, and sizzle for 15 seconds only — burning the mint turns it bitter, so move quickly.
8. Spoon the eggplant mixture into a shallow bowl, drizzle the remaining kashk on top, scatter the reserved caramelised onion and crushed walnuts, and finish with the sizzling mint oil.