Kashke Bademjan: Persian Eggplant Dip Recipe

Ingredients

• 1 brown onion
• 400g Japanese (slipper) eggplants, stems trimmed off
• Extra virgin olive oil, for brushing and pan-frying
• Salt flakes and freshly ground black pepper, to taste
• 2 cloves garlic, crushed
• Pinch ground turmeric
• 1/2 cup water
• 1/2 teaspoon dried mint
• 1 1/2 tablespoons kashk, more or less to taste
• 1 tablespoon finely chopped walnuts
• Sangak or other flatbread, for serving