Persian Eggplant Dip with Kashk, Fried Onion and Mint Garlic

What you need

• 800 g (1 3/4 lb) eggplants, long, slim ones if possible
• 150 ml (2/3 cup) neutral oil, for frying, divided between onion and eggplant
• 1 large onion, thinly sliced
• 1/2 tsp ground turmeric
• 1/4 tsp black pepper, freshly ground
• 100 ml (scant 1/2 cup) liquid kashk, concentrated, salty fermented whey
• 3 cloves garlic, finely minced
• 2 tsp dried mint, crushed
• 2 tbsp (1 oz) unsalted butter
• salt, to taste, only if needed, as kashk is already salty
• lavash, or pita, for serving

Method

Restated from the original video

1. 1

   Peel the eggplant and halve it lengthwise, then cut it into 5 cm (2 in) chunks.

2. 2

   Heat 3 tbsp of the oil in a wide pan over medium heat. Cook the onion, stirring often, until deep golden, 15-18 min. Lift it out onto paper towels and divide in two.

3. 3

   Wipe out the pan and heat a thin layer of the remaining oil over medium-high heat. Fry the eggplant in batches, turning once, until dark golden on both sides, about 10 min per batch. Drain on paper towels.

4. 4

   Put the eggplant in a saucepan with 180 ml (3/4 cup) of water, the turmeric and the pepper. Bring to a boil, then cover and simmer over low heat for 20 min, until completely soft.

5. 5

   Whisk the kashk with 35 ml (2 tbsp) of water until smooth and pourable.

6. 6

   Stir half the kashk and half the onion into the eggplant. Mash with a fork until about half is broken down.

7. 7

   Simmer uncovered over low heat, stirring and mashing now and then, until thick and chunky, 15-20 min.

8. 8

   Melt the butter in a small pan over low heat. Stir in the garlic and dried mint and cook for about 1 min, until fragrant. Take it off the heat at once, as mint scorches fast.

9. 9

   Taste the dip and add salt only if needed. Spoon it into a shallow bowl.

10. 10

    Drizzle the remaining kashk over the top, then add the reserved onion and the garlic-mint butter. Serve warm with lavash.

Imported from foryoueats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.