Kashk-e Bademjan

Method

1. 1

   Roast the aubergines

   Heat the oven to 220°C (200°C fan). Prick the aubergines all over and roast on a tray for 35 to 45 minutes, turning once, until collapsed and very soft when pressed.

2. 2

   Cook the onions

   Warm 2 tbsp oil in a frying pan over medium heat. Add the onions and cook for 18 to 22 minutes, stirring often, until deeply golden and sweet. Lower the heat if they catch.

3. 3

   Fry the garlic and turmeric

   Add the garlic and turmeric to the onions and cook over medium-low heat for 1 minute, until fragrant. Spoon half the onion mixture into a bowl.

4. 4

   Fry the mint

   Add 1 tbsp oil and the dried mint to the pan. Fry over low heat for 20 to 30 seconds, just until aromatic.

5. 5

   Mash the aubergine

   Take the aubergines from the oven and cool until comfortable to handle, about 10 minutes. Split them and scoop the flesh into a sieve. Leave to drain for 5 minutes, then roughly mash with a fork.

6. 6

   Simmer the dip

   Add the aubergine, salt, pepper and water to the pan. Cook over medium-low heat for 8 to 10 minutes, stirring and mashing, until thick and cohesive.

7. 7

   Stir in the kashk

   Stir in 80 ml kashk and cook for 2 minutes, until hot throughout. Add a splash of water if it becomes too stiff.

8. 8

   Finish and serve

   Taste and adjust the seasoning. Spoon into a shallow serving dish and drizzle over the remaining 40 ml kashk. Top with the reserved onions, walnuts and a little olive oil. Serve warm with flatbread.

Tips

• Let the onions turn deeply golden, lowering the heat if they start to catch.
• Keep the mint on low heat and remove it as soon as it smells aromatic, before it browns.
• Drain the aubergine well, then mash it to your preferred texture.

Swaps

• Use Greek yoghurt in place of kashk for a less tangy finish.
• Use flat-leaf parsley instead of dried mint for a fresher flavour.
• Replace the walnuts with finely chopped toasted almonds.

Storing

Refrigerate leftovers in a covered container for up to 3 days; reheat gently, loosening with a splash of water if needed.