How to make Kashk-e bademjan

Ingredients

• 3 medium aubergines (about 1 kg)
• 2 onions, thinly sliced
• 4 garlic cloves, crushed
• 150 ml kashk (from a Middle Eastern shop), or 150 g thick Greek yoghurt with a pinch of salt
• 1 tbsp dried mint
• 1/2 tsp turmeric
• A pinch of saffron threads soaked in 2 tbsp hot water
• 30 g walnuts, roughly chopped
• 5 to 6 tbsp vegetable oil, salt and black pepper

Method

1. Peel the aubergines and cut them into thick slices. Salt them lightly, leave for 20 minutes, then pat dry.
2. Fry the onions in 3 tbsp oil until deep golden and crisp. Lift half out and keep it for the topping.
3. Fry the aubergine slices in the remaining oil until soft and golden on both sides.
4. Add the aubergine, garlic and turmeric to the pan with the onions, add 100 ml water and cook gently for 10 minutes, mashing with a fork.
5. Stir in most of the kashk (keep a spoonful), season with pepper and heat through for 2 minutes. Taste before adding salt, as kashk is salty.
6. In a small pan, warm 1 tbsp oil, take it off the heat and stir in the dried mint for a few seconds.
7. Spread the dip on a plate, top with the kept kashk, the saffron water, crispy onions, mint oil and walnuts. Serve warm with flatbread.