Ingredients:

  • 2 large eggplants (300g)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground turmeric
  • 1 tbsp dried mint
  • 2 tbsp vegetable oil
  • 1/2 cup kashk (fermented whey)
  • 1/4 cup walnuts, chopped
  • 2 tbsp pomegranate molasses
  • 1/4 cup pomegranate seeds
  • Fresh mint leaves

Instructions:

  1. Preheat oven to 425°F (220°C). Halve the eggplants lengthways, score the flesh with a cross-hatch pattern, brush with olive oil and sprinkle with salt. Roast cut-side up on a parchment-lined tray for 20–25 minutes until tender.
  2. Heat vegetable oil in a skillet over medium heat. Sauté the onions until deep golden brown, then stir in minced garlic and turmeric, cooking for another 2 minutes until fragrant.
  3. Scoop the roasted eggplant flesh out of the skins and add it to the skillet. Mash into a chunky paste using a fork or masher.
  4. Stir in the dried mint and kashk, mixing until the dip is uniform and creamy. Remove from heat immediately.
  5. Spread the dip onto a plate. Drizzle with pomegranate molasses and garnish with toasted walnuts, pomegranate seeds, and fresh mint leaves.