Kashk-e Bademjan

Ingredients

• 3 large aubergines (about 1kg)
• 2 large onions
• 6 garlic cloves
• 180g kashk (fermented whey), plus 2 tbsp for the top
• 2 tbsp dried mint
• 1/4 tsp ground turmeric
• 1.5 tsp fine salt
• 1/2 tsp ground black pepper
• 40g walnut halves, roughly chopped
• 6 tbsp sunflower oil
• 150ml water
• Flatbread, to serve

Before you cook

• Peel the aubergines and cut them lengthways into slabs about 2cm thick.
• Salt the slabs, stand them in a colander for 20 minutes, then blot them dry.
• Peel and thinly slice the onions, and peel and finely chop the garlic.
• Loosen the kashk with 2 tablespoons of water and stir it until it is pourable and smooth.

Steps

1. Heat 4 tablespoons of the oil in a wide frying pan over medium-high heat.
2. Fry the aubergine slabs in batches for 3 minutes a side, until deeply browned and soft, then set them aside.
3. Lower the heat to medium and fry the sliced onion in the same pan for 15 minutes, until dark gold and sweet.
4. Lift out a third of the fried onion and reserve it for the topping.
5. Add the garlic and turmeric to the onion left in the pan and cook for 1 minute.
6. Return the aubergine to the pan, pour in the water and add the salt and pepper.
7. Cover and simmer for 15 minutes, until the aubergine is collapsing.
8. Mash everything in the pan with a potato masher to a coarse, spoonable paste, leaving a little texture.
9. Stir most of the loosened kashk through the hot aubergine and take the pan off the heat.
10. Heat the remaining 2 tablespoons of oil in a small pan over low heat and stir in the dried mint for 20 seconds, until it darkens and smells strong.
11. Spread the aubergine into a shallow dish and swirl the reserved kashk across it.
12. Trail the mint oil over the top and scatter with the reserved fried onion and the chopped walnuts.
13. Serve warm or at room temperature with plenty of flatbread for scooping.