Kashk-E-Bademjan Iranian Egglplant Dip - cooking recipe

Ingredients

3 large eggplants
2 large onions, sliced
2 garlic cloves, minced
vegetable oil (or olive oil)
1/2 cup kashk (Iranian whey)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/2 cup walnuts, coarsely chopped
1 tomatoes, chopped
1/2 cup water
1 tablespoon dried mint

Preparation

Wash and peel eggplants. Cut the eggplants in lengthwise slices.
Dry eggplants with a paper towel and sprinkle them with salt.
In a pan, heat oil and fry the onions until it starts to brown.
Add the garlic. Continue to cook, frequently stirring until the onions and garlic become brown and crispy. Set aside.
Heat oil in another frying pan and lay the slices of eggplant in the pan over medium heat. Fry on both sides.
Add water, tomatoes, salt, pepper, turmeric, half the fried onions and garlic, and half the Kashk to the eggplant in the pan. Simmer over low heat for about 10 minutes, or until tomato and eggplant become soft.
Mash the contents in the pan with a fork.
Add the walnuts and the remainder of the Kashk. Simmer a few minutes.
Season to taste with salt and Kashk.
Garnish with Kashk, the remainder of the onions and garlic, and mint.
Serve with naan lavash, taftoon, pita bread, or pita chips.
:::::Alternative Eggplant Cooking:::::.
Line a baking sheet with foil and spray with cooking spray.
Lay the sliced eggplant on the foil and spray each side with the cooking spray.
Put under the broiler for 5 - 6 minutes, or until each side is browned and begins to fall apart.