Ingredients:

  • 2 large eggplants (about 2 pounds/900g total)
  • 1/4 cup (60ml) olive oil, plus more for drizzling
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 3 cloves garlic, minced (about 1 tablespoon/15g)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons dried mint, crushed (plus more for garnish)
  • 1/2 cup (120ml) kashk (whey or yogurt concentrate). If kashk is unavailable, substitute with 1/2 cup thick, plain Greek yogurt mixed with 1 tablespoon lemon juice and a pinch of salt.
  • 1/4 cup (60ml) water (or more, as needed)
  • Chopped walnuts (optional)

Instructions:

  1. Grill, roast, or pan-fry the eggplant until soft and smoky. (Grilling: over direct heat. Roasting: at 400°F/200°C. Pan-frying: in olive oil.)
  2. In a large skillet, heat olive oil over medium heat. Sauté the onion until softened and translucent. Add garlic and cook until fragrant.
  3. Stir in turmeric, cumin, and black pepper. Cook for another minute until fragrant.
  4. Add the cooked eggplant to the skillet. Mash with a potato masher or fork until desired consistency is reached.
  5. Stir in the dried mint and water. Simmer for 5-10 minutes, allowing the flavors to meld.
  6. Stir in the kashk (or the Greek yogurt mixture) until well combined. Taste and adjust seasoning as needed.
  7. Transfer to a serving dish. Drizzle with olive oil and garnish with chopped walnuts and extra dried mint (if desired). Serve warm or at room temperature.