Kashk bademjan

4 aubergines

2 onions

2 garlic cloves

turmeric powder

teaspoon (?) of saffron threads

kashk

dried mint

Cover the saffron threads with a few tablespoons of hot water and let them steep. Cook the aubergines whole in a hot oven, turning once or twice, for 30-45 minutes until they are completely soft. Cut them in half and scoop out the flesh into a bowl. Chop one onion and slice the other. Sweat the chopped onion in oil over medium heat. Add the garlic and turmeric powder and stir for 30 sec before tipping in the aubergine. Let this simmer for 10 min. Add the saffron and its liquid. Stir in a teaspoon of kashk, then taste and add more as you like. Put into a shallow dish and top with a few dollops of kashk, mint oil, crispy fried onions and walnuts. Serve with bread.