1. Preheat oven to 180°C/350°F
2. Slice eggplants in half lengthways and cut diagonal slits into the flesh, making sure not to cut all the way through. Salt the insides of the eggplant and let them stand for 15-20 minutes to allow them to sweat. Then dry them well with a paper towel
3. Drizzle with olive oil and face downwards on a baking tray with baking paper
4. Cook for 45 minutes or until they have fully cooked. Remove from oven and scoop out all of the flesh with a spoon and set aside
5. In a pan, sauté the onion in olive oil and once translucent add the garlic. Add turmeric, dried mint with a tablespoon of olive oil and sauté over medium heat for a few minutes
6. Add the eggplant flesh, vegetable stock and chopped walnuts and mix through together. Simmer over low heat with the lid on for 15 minutes
7. Add the kashk mixture (refer to notes) or use sour cream or Greek yoghurt. Stir through, it should be nice and creamy
8. Allow to slightly cool and serve in a bowl. Garnish with some extra kashk and additional garnish (optional). Serve with fresh Barbari bread (Persian flatbread) and enjoy!

Optional Toppings:

• Safran
• extra chopped walnuts 
• extra kashk
• dried mint leaves
• caramelized onions 

Notes

• If you’re using liquid kashk which comes in a jar, it might still be quite thick like in the picture shown. Add 1-2 tablespoons of boiling water and whisk to create a thick sauce consistency
• If you're using dry kashk, dissolve with boiling water and whisk together to create a thick sauce consistency

Recipe from:

https://cookingwithayeh.com/kashke-bademjan-persian-eggplant-dip/