Kashk Bademjoon (Garlicky Eggplant Dip)

Preparation

1. Step 1

   Generously salt the eggplant on both sides and leave it in a strainer, so it can release some moisture, for at least 30 minutes or up to 1 hour. While the eggplant drains, prepare your toppings.

   Step 2

   Heat 3 tablespoons of the oil in a medium sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, for 8 to 10 minutes, or until soft and lightly golden (do not caramelize). Sprinkle with a pinch of salt and pepper, then add the turmeric and curry powder. Remove the pan from the heat, then use a slotted spoon to transfer the onions to a plate and set aside. Do not discard the oil.

   Step 3

   Heat the pan with the oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until lightly golden. Remove the pan from the heat, then use the slotted spoon to transfer the garlic to a plate and set aside. Do not discard the oil.

   Step 4

   Heat the pan with the oil over medium heat. Add the dried mint and stir quickly, so it absorbs the oil, then immediately remove the pan from the heat (it gets bitter quickly!).

   Step 5

   Pat the eggplant slices dry with a paper towel.

   Step 6

   Heat the remaining ½ cup of oil in a frying pan over medium heat. Working in batches, add the eggplant and fry on both sides for 3 to 4 minutes per side, or until light golden. Transfer the eggplant to a platter lined with paper towels (or a strainer) to drain any excess oil. Do not discard the oil.

   Step 7

   In a small bowl, dilute the kashk with the boiling water and mix until smooth. If you’re using sour cream or yogurt, add the boiling water in the next step.

   Step 8

   Heat the frying pan with the oil over low heat. Add a third of the cooked onions, garlic, and mint, and all the eggplant. With a fork or potato masher, mash the eggplant. Sprinkle with a pinch of red pepper flakes, if using. Add the diluted kashk (or if you’re using sour cream or yogurt, just add the boiling water for now). Cook, stirring occasionally, for 20 minutes, or until the water has completely evaporated and the mixture has a thick, porridge-like consistency.

   Step 9

   If you’re using sour cream or yogurt, add it to the eggplant mixture and let it boil for 5 minutes. Stir in the walnuts (if using) and remove from the heat.

   Step 10

   Pour the eggplant mixture into a large serving dish. Drizzle the kashk all over and top with the remaining onion, garlic, and mint, along with more walnuts (if using), in whichever way looks and feels right to you: My mom makes checkerboard patterns and flowers with her kashk toppings; I throw them all over, Jackson Pollock–style. If you have saffron threads, you can bloom a pinch of them in 1 tablespoon of hot water and spoon the golden liquid on top.

   Step 11

   Serve kashk bademjoon with flatbread, naan, or crackers. It is great warm or at room temperature, so try it both ways and discover your favorite! It will keep in the refrigerator for up to 5 days.