Back to 6 servings Eggplant 2 pounds eggplant, about 900 g; long, thin types such as Japanese eggplant preferred 1 tablespoon kosher salt, for degorging 4 tablespoons olive oil, for roasting or frying the eggplant 1 large onion, thinly sliced 4 cloves garlic, minced 1 teaspoon ground turmeric 0.25 teaspoon saffron threads, steeped in 1 tablespoon hot water 2 tablespoons dried mint 0.5 cup kashk, or plain thick yogurt or sour cream; plus 2 to 3 tablespoons thinned kashk for drizzling kosher salt and freshly ground black pepper, to taste Garnish 2 tablespoons walnuts, chopped, for garnish fresh mint sprig, for garnish flatbread, such as lavash, sangak or pita, for serving
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1 Step 1: Peel the eggplant, halve or slice it lengthwise, salt generously and rest for 30 minutes to draw out bitterness, then pat dry.2 Step 2: Preheat the oven to 400°F (200°C). Brush the eggplant with olive oil, arrange on a foil-lined sheet and roast for 30 to 45 minutes, turning once, until completely soft and blistered; alternatively fry in a generous layer of oil until deep golden and soft, then drain.3 Step 3: Meanwhile, heat 2 tablespoons oil in a large pot over medium heat and cook the sliced onion with a pinch of salt for 40 to 60 minutes, stirring often and lowering the heat as needed, until deep golden and sweet. Set aside about a third for garnish.4 Step 4: Add the garlic and turmeric to the remaining onion and cook about 1 to 2 minutes until fragrant, without burning.5 Step 5: Warm a few tablespoons of oil, remove from the heat and stir in the dried mint until it sizzles and turns dark green; set aside for the topping.6 Step 6: Mash the roasted eggplant (peeled if desired) into the onion and garlic over low heat with a fork or potato masher until it forms a coarse, spoonable paste.7 Step 7: Stir in the saffron water and most of the kashk, reserving a few tablespoons, and warm gently for about 5 minutes without boiling; loosen with a splash of water if too thick, then season with salt and pepper.8 Step 8: Mound the warm eggplant on a serving platter. Thin the leftover kashk with a little water and drizzle it over the top in loose swirls, then spoon on the mint oil. Finish with the reserved caramelized onion, the walnuts and a fresh mint sprig, and bring to the table with flatbread for scooping.getsaucepan.com/r/4155df73-3609-5175-a27c-324c05f24d76
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