Kashk-o bademjan

Method

1. 1 Cut the eggplant in half lengthwise, then toss with salt for 20 minutes and drain well.
2. 2 Fry half an eggplant in oil for 5 minutes on each side, making sure it retains its half-fruit shape.
3. 3 Keeping the fruit in half instead of mashing it is the difference from mashing it into a puree.
4. 4 Sauté thinly sliced onions for 15 minutes until browned and crispy, then remove from the pan.
5. 5 Roast dried mint leaves in butter for 30 seconds to make mint butter; roasting for longer will make it bitter butter.
6. 6 Arrange half a tomato on a plate, then drizzle with kashk, mint butter, and sprinkle with fried onions and crushed walnuts.

With an appliance

• Air fryer 43 min

  Replace step 2: evenly spray oil on the drained eggplant halves, air fry at 195 degrees for 14 minutes, flip at the 8th minute for a golden brown and tender surface; steps 4 to 6 remain the same: onion, mint butter, and drizzle with kashk.