Kashk Bademjan (کشک بادمجان) — Smoky Persian Eggplant with Fermented Whey

• 900 gGlobe eggplants (about 3 medium; firm, glossy)
• 200 gYellow onion (finely diced)
• 18 gGarlic cloves (about 6 cloves; finely grated or minced, divided)
• 75 mlExtra-virgin olive oil (divided)
• 2 tspGround turmeric
• 1.5 tspFine sea salt (plus more to taste)
• 0.75 tspGround black pepper (plus more to taste)
• 180 gKashk (fermented whey) (thick liquid kashk; see substitutions if using dried)
• 30 mlWater (to thin kashk if needed)
• 2 tbspDried mint
• 45 gWalnut halves (coarsely chopped)

Instructions

1. 1

   Flame-grill the eggplants for deep smokiness. Set 900 g eggplants directly over a gas flame on medium-high, turning with tongs every 2–3 minutes, until the skins are fully blistered and the flesh collapses, 18–25 minutes total. Alternatively, broil 10–12 cm from the element, turning twice, 25–35 minutes.

2. 2

   Steam-peel for a clean, silky mash. Transfer the hot eggplants to a bowl and cover tightly with a plate or wrap; rest 10 minutes to loosen skins. Peel away charred skin, split, and scrape out the flesh. Drain in a sieve 5 minutes, then chop finely or mash with a fork for a rustic texture.

3. 3

   Build the onion base. In a wide skillet over medium heat, warm 45 ml olive oil. Add 200 g diced onion and cook, stirring, until golden and sweet, 10–12 minutes. Stir in 2 tsp turmeric and half the garlic (about 9 g) and cook 45–60 seconds, just until fragrant.

4. 4

   Cook the eggplant to concentrate flavor. Add the mashed eggplant to the skillet with 1.5 tsp sea salt and 0.75 tsp black pepper. Reduce heat to medium-low and cook, stirring and pressing to break up strands, until the mixture thickens and turns glossy, 12–15 minutes. If it sticks, add 1–2 tbsp water.

5. 5

   Warm and incorporate the kashk gently. In a small bowl, whisk 180 g kashk with 30 ml water until pourable (use less water if already thin). Add to the eggplant and stir continuously over low heat for 3–4 minutes; do not boil hard. Taste and adjust salt and pepper.

6. 6

   Make mint-garlic oil and finish. In a small pan over low heat, warm the remaining 30 ml olive oil. Add 2 tbsp dried mint and the remaining garlic (about 9 g) and cook 30–45 seconds until aromatic; avoid browning. Spoon the dip into a warm serving dish, drizzle with mint oil, and top with 45 g walnuts.