Eggplant and Kashk Dip from Food of Life by Najmieh Batmanglij

Ingredients

• 2 tablespoons liquid kashk*
• 2 tablespoons dried mint flakes, crushed
• ½ teaspoon turmeric
• 4 cloves garlic, peeled and thinly sliced
• ½ cup (60 g) toasted walnuts
• ½ cup (120 g) liquid kashk*
• ½ cup (40 g) walnuts, powdered
• Lavash or flat bread
• ½ cup (40 g) fresh mint or tarragon leaves
• 1½ teaspoons sea salt
• 1 teaspoon fresh ground black pepper
• 3 pounds (1.35 kg) large eggplants
• 2 large onions, peeled and thinly sliced
• ¼ cup (60 ml) olive oil
• 1 teaspoon turmeric
• 4 cloves garlic, chopped
• 1 tablespoon dried mint flakes, crushed