Iranian Kashk-e Bademjan Eggplant Dip

Ingredients

• 1 large eggplant, diced
• 1/2 cup Greek yogurt
• 4 pieces flatbread
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp dried mint
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Toss the diced eggplant with 1 teaspoon salt in a colander and leave it for 15 minutes, then pat it dry. Salting draws out moisture so the eggplant fries rather than steams.
2. Heat the oil or butter in a wide skillet over medium-high heat and cook the eggplant in a single layer, turning occasionally, for 12 to 15 minutes, until deeply browned on all sides and completely collapsed.
3. Lower the heat, add three-quarters of the onion, and cook for 6 to 8 minutes until golden. Set the remaining onion aside for the garnish.
4. Add the garlic and cook for 30 seconds, then add 1/4 cup water and mash everything together with a fork or the back of a spoon into a coarse, spreadable paste. Leave some texture; this is not a puree.
5. Season with salt and pepper, take the pan off the heat, and let it cool for 5 minutes before stirring in half the yogurt, so the heat does not split it.
6. Fry the reserved onion in a little more oil until crisp and dark golden, 4 to 5 minutes, then lift it out. Add the dried mint to the hot oil for 10 seconds only, off the heat, to make the fragrant mint oil that finishes the dish.
7. Spread the eggplant in a shallow bowl, swirl the remaining yogurt over it, then spoon the mint oil and crisp onion on top.
8. Warm the flatbreads in a dry pan for 30 seconds a side and serve alongside with the fresh herbs and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.