Rinse the eggplants and remove their skin.

Cut them lengthwise into 4 or 6 according to their size.

Fry them in a hot frying pan with a little olive oil stiring them and turning them until they are golden brown.

Then remove them and dry them on a rack covered with paper towels.

Finely chop the onion and garlic and brown them in the pan.

Then add the eggplant strips cut into small pieces. Sprinkle with turmeric, mint, salt and pepper.

Fry and stir for a minute, then cover with water and cook with a lid on low heat for about 15 minutes. Check that the eggplants are well cooked.

Remove the pan from the heat.

Put the mixture in a blender. Add the Kashk (or its substitute) and the nuts. Blend gently so that the mixture remains consistent and does not become too liquid.

Pour into a bowl, and sprinkle a few walnut kernels and some fresh mint on top.

Enjoy hot or warm (or even cold!) as an aperitif, serve it with a dish, or as a base for a mixed salad or sandwich.