Kashk-e Bademjan

As promised (to several of you, in fact), here is my Kashk-e Bademjan recipe. But first, let me say a few things about this delicious dippy-spready-goodness.

1. I'm not posting a picture because, frankly, there is no way to make this stuff pretty. It's just... unattractive. As is so much Persian food. It's tan-brown sludge. But hot damn, does it taste good.
2. Kashk is critical for this recipe. It's a thick whey product that's really only found in Middle Eastern markets. I've heard it referred to as "caramelized yogurt", "cream of whey", and other random things. I don't think any of those is actually accurate. But for the life of me, I haven't a clue as to how they thicken the whey to where it really is a paste.
   
   Don't try to substitute yogurt in this dish (or in Ash-e Reshte, which also requires kashk). The taste is entirely different. If you can't find kashk locally, let me know and I'll try to help you find some. I did find a place that sells dried kashk, but I'm not sure about the quality.

Kashk-e Bademjan

• 8 small eggplants, peeled
• 1 large or 2 medium yellow onions
• 2 tbsp mint leaves, finely chopped (dried mint also works here)
• 1 tbsp tomato paste
• 10 oz. kashk

1. In a few tablespoons of canola or vegetable oil, fry the eggplants in a heavy dutch oven over medium-high heat until softened. (You can make this more healthful by roasting the eggplants in their skins until they collapse; peel, then proceed as below)
2. Remove the eggplant from the pot, and fry the onions until golden brown.
3. Remove all but two tablespoon of the onions from the pot, and add the mint. Continue to fry until the mint is fragrant, and the onions are medium-dark brown and starting to crisp a bit. Remove and set aside; these will be used for garnish.
4. Return the onions and eggplants to the pot. Add the tomato paste with 1/3 c. of water and season lightly with salt & pepper (the kashk is fairly salty, so be judicious).
5. Using a wooden spoon or potato masher, mash the eggplants until slightly smoothed, but still nicely textured.
6. Add one cup of kashk, stirring briskly to incorporate. Re-season, if necessary.
7. Garnish with the remaining kashk and the fried onion/mint mixture.
8. Serve warm or at room temperature with pita or lavash bread.