Kashk-o-Bādemjān (Persian Braised Eggplant With Kashk)

Instructions

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1. 1 In a medium bowl, whisk kashk paste with 1/4 cup (60ml) water until well combined. Adjust consistency with additional water, 1 tablespoon at a time, until it is thick but pourable (similar to a crêpe batter); set aside.
2. 2 Set a wire rack in a rimmed baking sheet and line with a triple layer of paper towels. Fill a 12-inch cast-iron skillet 1/4 inch deep with oil, then heat over high heat until oil is shimmering but not smoking. Working in batches to prevent crowding the skillet, carefully add eggplant slices, flesh side down, and fry, flipping once halfway through, until eggplant is dark golden brown on both sides, about 10 minutes. Transfer eggplant to prepared rack. Add more oil to skillet, if needed, then repeat with remaining eggplant.
3. 3 In a separate large saucepan, add the fried eggplant, 3/4 cup water, pepper, and turmeric and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes, adjusting heat as needed to maintain simmer.
4. 4 Uncover and add half of the reserved diluted kashk. Using a fork or potato masher, gently stir to combine and break up the eggplant until halfway mashed. Cover and continue to simmer, stirring occasionally and continuing to gently mash and break down the eggplant mixture, until eggplant is broken down and sauce has thickened, about 30 minutes. Sauce should be chunky but well blended and emulsified into a cohesive mixture. If any undesired excess oil remains, use a spoon to remove from the mixture.
5. 5 Meanwhile, in a separate small saute pan, melt butter over low heat (or heat 2 tablespoons olive oil until shimmering). Add mint and garlic and cook, stirring, until fragrant, about 1 minute.
6. 6 Transfer braised eggplant mixture to a shallow serving bowl. Drizzle with remaining diluted kashk. Top with fried onions, then spoon garlic-mint mixture over top. Serve with lavash or pita bread.