Iranian eggplant dip (Print Version)

# Ingredients:

01 - 2 eggplants
02 - 1 large onion
03 - 4 garlic cloves
04 - 4 tbsp olive oil
05 - 1/2 tsp turmeric
06 - Black pepper
07 - Dried mint
08 - Pomegranate seeds
09 - 150 ml of Kashke, Greek yogurt, or sour cream

# Instructions:

01 - Peel the eggplants, slice them lengthwise in half, then chop them into smaller pieces.
02 - Heat 2 tbsp of olive oil in a pan and fry the eggplant pieces on both sides until golden brown. Take them out of the pan.
03 - In the same pan, heat 2 tbsp of olive oil and cook the sliced or chopped onion until it gets golden.
04 - Add the minced garlic to the pan and stir it together with the onion.
05 - Put the eggplants back in the pan, sprinkle turmeric and black pepper over them, pour a bit of water, cover, and cook for about 15 minutes until the eggplants become tender.
06 - Turn off the heat and mash the eggplants using a fork or a potato masher.
07 - Mix in the Kashke (or Greek yogurt), and 1 tbsp dried mint (more if you prefer). Let it cook on low heat for another 5 minutes.
08 - In a small pan, warm up 1/2 tbsp of olive oil, stir in 1 tablespoon of dried mint, and cook for about 20 seconds until the aroma comes out.
09 - Transfer the dish to a plate, and if you want, top with extra dried mint, Kashke, caramelized onions, or even walnuts. Serve warm or at room temperature with pita, naan, or lavash bread.

# Notes:

01 - This dish works warm or at room temperature, paired with pita or naan bread.