Kashk-e Bademjan - Persian Eggplant & Whey Dip

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1. 1Step 1: Preheat the oven to 350 degrees Fahrenheit.
2. 2Step 2: Pierce the eggplants with a knife to let steam escape. Place them on a baking sheet and roast in until softened for about 30-40 minutes. Remove from the oven, and let cool.
3. 3Step 3: Peel off the skin, cut the eggplants into small cubes.
4. 4Step 4: Heat 3 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and saute until golden. Stir in the turmeric, then add the garlic and dried mint, saute for another 5 minutes.
5. 5Step 5: Add the chopped eggplant, saffron, salt, and pepper. Add 1/2 cup of water, cover, and cook for 10-15 minutes over low heat.
6. 6Step 6: Stir in the kashk (liquid whey) over the eggplant mixture and cook gently for about 5-10 minutes on low heat for the flavors to come together.
7. 7Step 7: Taste and adjust the seasoning. Transfer to a serving platter, and drizzle with extra kashk if desired.
8. 8Step 8: Garnish with fried onions and chopped walnuts.