Ingredients:

  • 2 large eggplants (about 2 lbs / 900g total)
  • 2 tablespoons olive oil, plus more for drizzling
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup water, or vegetable broth
  • ½ cup kashk (whey-based yogurt product), reconstituted with warm water
  • ½ cup plain Greek yogurt mixed with 2 tablespoons of sour cream and a pinch of salt (substitute)
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons olive oil
  • ½ yellow onion, thinly sliced
  • 2 tablespoons chopped walnuts, toasted
  • 1 tablespoon dried mint, crushed
  • Optional: a drizzle of chili oil

Instructions:

  1. Preheat oven to 400°F (200°C). Prick eggplants with a fork, drizzle with olive oil, season with salt and pepper. Roast until soft and collapsed.
  2. While eggplant roasts, heat olive oil in a skillet. Sauté chopped onion until softened and golden brown. Add garlic, turmeric, cumin, and red pepper flakes (if using). Cook until fragrant.
  3. Once cool enough to handle, scoop out the eggplant flesh and discard the skin. Mash roughly with a potato masher or fork.
  4. Add mashed eggplant to the skillet with the onion mixture. Stir in water or broth and simmer until the mixture thickens slightly.
  5. Stir in kashk (or yogurt/sour cream mixture) and chopped fresh mint. Simmer briefly until heated through.
  6. Heat olive oil in a separate skillet. Fry thinly sliced onion until deeply golden brown and crispy. Drain on paper towels.
  7. Transfer dip to a serving bowl. Garnish with fried onions, toasted walnuts, and dried mint. Drizzle with chili oil (optional). Serve warm or at room temperature. Enjoy this delicious Persian Eggplant Dip!