Iranian Eggplant Moutabal with Kashk

Preheat the oven to 200°C (392°F). Wash the eggplants and place them whole on a baking tray. Roast for about 60 minutes, turning once or twice, until the skins are collapsed and the flesh is completely soft.

Remove the eggplants from the oven and allow them to cool slightly until comfortable to handle. Peel off and discard the skins.

Place the roasted eggplant flesh into a blender or food processor. Add the parsley, green onion, kashk, mayonnaise, tahini, salt, lemon juice, garlic, and 2 tablespoons of the olive oil.

Blend until smooth and creamy, stopping to scrape down the sides as needed to achieve an even, velvety texture.

Transfer the moutabal to a serving bowl. Smooth the surface with the back of a spoon and drizzle with the remaining olive oil just before serving.