Kashk Bademjoon Garlicky Eggplant Dip
Ingredients
- Fine salt
- 4 large eggplants, peeled and cut into 1-inch thick rounds
- 3 Tbsp. vegetable oil, plus ½ cup
- 1 medium yellow onion, chopped
- Black pepper
- 2 tsp. ground turmeric
- 1 tsp. curry powder
- 10 garlic cloves, thinly sliced
- 3 Tbsp. dried mint
- ½ cup liquid kashk (or sour cream or Greek yogurt), plus more for serving
- ½ cup boiling water
- Red pepper flakes (optional)
- ½ cup finely chopped walnuts, plus more for serving (optional)
- Pinch of saffron threads (optional)
- Flatbread, naan, or crackers, for serving
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