Chop the eggplants and cook them for 10 minutes in a pot with salt and pepper.

Dice the onion and chop the garlic.

Sauté the onion and garlic in a small pan with turmeric and oil until golden.

Add the kashk (thick whey) to the eggplant and mix until blended and creamy.

Cover the pot and let it cook slowly for 15 minutes, until boiling slowly.

Transfer the eggplant dip to a serving plate.

Heat vegetable oil in a small pan until hot.

Turn off the heat and add the dried mint, stirring for 10 seconds.

Crush the walnuts.

Add some kashk on top of the eggplant dip.

Garnish with fried mint and crushed walnuts.

Serve and enjoy!