Kashk Bademjoon Garlicky Eggplant Dip

Ingredients

• Fine salt
• 4 large eggplants, peeled and cut into 1-inch thick rounds
• 3 Tbsp. vegetable oil, plus ½ cup
• 1 medium yellow onion, chopped
• Black pepper
• 2 tsp. ground turmeric
• 1 tsp. curry powder
• 10 garlic cloves, thinly sliced
• 3 Tbsp. dried mint
• ½ cup liquid kashk (or sour cream or Greek yogurt), plus more for serving
• ½ cup boiling water
• Red pepper flakes (optional)
• ½ cup finely chopped walnuts, plus more for serving (optional)
• Pinch of saffron threads (optional)
• Flatbread, naan, or crackers, for serving

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