Kashk-E-Bademjan

Ingredients

• 2 aubergines (large, about 700 g)
• 4 tablespoons olive oil (split, for the aubergine)
• 1 onion (large, sliced thin)
• 4 garlic cloves (crushed)
• 1 teaspoon ground turmeric
• ½ teaspoon ground black pepper
• ½ teaspoon salt (to taste)
• 80 g kashk (Iranian whey paste - sold in jars in Middle Eastern shops; substitute thick Greek yogurt mixed with 1 tsp salt and 1 tsp lemon juice if unavailable)
• 50 ml water
• 50 g walnut halves (toasted, half chopped, half whole)

Topping

• 3 tablespoons crispy fried shallots (packet, or home-fried)
• 1 teaspoon dried mint
• 2 tablespoons olive oil
• 1 tablespoon kashk (extra, to drizzle)

Method

Stage 1 - Aubergine

1. Halve aubergines lengthways.
2. Heat 3 tablespoons oil in a wide pan; place aubergines cut-side down; cover; cook 12 minutes until very soft.
3. Flip; cook another 6 minutes.
4. (Alternative: roast cut-side up at 220°C for 35 minutes.)
5. Scoop the flesh from the skins; chop roughly.

Stage 2 - Onion and garlic

1. In the same pan, heat the remaining 1 tablespoon oil.
2. Add onion; cook 12-15 minutes until very deep gold.
3. Add garlic, turmeric, pepper; cook 1 minute.

Stage 3 - Combine

1. Add the aubergine flesh to the onion pan; mash with a fork or potato masher to a chunky paste.
2. Add salt; taste.
3. Whisk 60 g of the kashk with 50 ml water to a pourable cream; fold most of it into the aubergine, reserving 1 tablespoon for the top.
4. Fold in the chopped walnut halves.

Stage 4 - Plate

1. Tip into a wide warm shallow bowl.
2. Score the top with the back of a spoon.

Stage 5 - Topping

1. In a small pan, warm the 2 tablespoons of olive oil; add dried mint; sizzle 10 seconds.
2. Drizzle the mint oil over the dish.
3. Drizzle the reserved kashk in stripes.
4. Scatter crispy fried shallots and whole walnuts.

Stage 6 - Serve

1. Eat warm with warm flatbread.