Kashk-e bademjan (aubergine au kashk)

Instructions

1. Prick the aubergines with a fork and grill them over a flame or in the oven at 220 °C for 30 minutes, until the skin is blackened and the flesh very soft.
2. Peel them, drain them in a sieve for 10 minutes, then roughly mash the flesh with a fork.
3. Fry the sliced onions in 2 tablespoons of oil for 10 minutes until well golden, then set half aside for the topping.
4. Add the chopped garlic to the remaining onions, then the mashed aubergines, the turmeric, salt and pepper, and let simmer for 5 minutes.
5. Stir in the qurut or kashk diluted in a little warm water and mix until you get a smooth, creamy paste.
6. Pour into a dish, top with the reserved onions, the dried mint fried for 30 seconds in the remaining oil, then serve.