Kashk e Bademjan is a classic Persian dip is made with fresh eggplants and it's perfect served on your hors d'oeuvres table next to fruit, small cookies, and other nibbles.
In the last minute, add in the dried mint. Set the mix aside.
Peel 6 small Chinese eggplants, cut them into 1-cm thick pieces and sear them in oil seasoning with salt, pepper, turmeric (optional).
Once they are golden brown and tender let them sit on some paper towels.
Mash them in a bowl with all but 2 tablespoons of the onion, red pepper flakes (optional) and all the tomato paste.
Mix well. Add some water if mix is too thick. Food process with some walnuts if it's too runny.
Mix in the kashk.
Top with remaining onion, fresh mint for serving.
Video
Notes
If your eggplants are not breaking down, you can put them in a food processor to help them along.If the dip is not your desire texture you can either add more water to make it more runny, or blend with walnuts to make it thicker.