Dietary Kashk Bademjan (Persian Eggplant with Whey)

Grill the eggplants over an open flame or under a broiler until the skins are fully charred and the flesh is extremely soft. Allow to cool slightly, then peel off the skins and roughly mash or finely chop the flesh.

Heat most of the olive oil in a wide pan over medium heat. Add the chopped onion and sauté until soft, translucent, and lightly golden.

Add the garlic, turmeric, and black pepper. Stir for about 30 seconds until fragrant, taking care not to let the garlic brown.

Add the grilled eggplant to the pan and mix thoroughly with the onion mixture. Pour in a small glass of water and cook gently, stirring often, until the mixture becomes soft, cohesive, and well blended.

In a small pan, heat the remaining olive oil over low heat. Add the dried mint and a pinch of turmeric, frying very briefly just until aromatic. Remove immediately to prevent bitterness.

Stir the whey (kashk) into the eggplant mixture until evenly incorporated. Add the mint-infused oil, season with salt to taste, and gently warm without boiling.

Transfer to a serving dish and garnish with additional fried mint and chopped walnuts. Serve warm or at room temperature.