• In a large frying pan, saute the onions in 4 tablespoons of oil over medium heat for 15 minutes or until golden brown. Add 1/2 teaspoon of salt, stir and remove from the pan and set aside.
• In the same pan add 4 tablespoons of oil and saute the eggplants over medium-low heat for 10-15 minutes. Be sure to turn the eggplants over once and check to make sure they are browning nicely without burning.
• Eggplants tend to soak up the oil, so adjust as needed before adding the next ingredients.
• Add garlic, the remaining 1/2 teaspoon salt, pepper, turmeric, and dried mint leaves. Toss and continue to saute for 2 minutes.
• Add most of the previously caramelized onions and water to the eggplant mixture. Be sure to reserve 2 tablespoons of caramelized onions for the garnish.
• Cover, lower the flame and cook for 15-20 minutes or until the eggplants are completely cooked and softened.
• Using a potato masher or a hand held blender, mash as much of the eggplant mixture as you would like to create either a smooth or chunky texture depending on your preference.
• Add the Kashk, stir and adjust the seasoning as needed.

Garnish

• In a small frying pan saute the garlic slices in olive oil for 2-3 minutes over medium flame or until lightly golden and aromatic. Remove from the pan and set aside.
• To the same pan add the dried mint and saute over medium heat for 2 minutes.

Assembly

• Place the eggplant spread on a serving platter and drizzle the Kashk and water mixture decoratively on top.
• Garnish with the 2 tablespoons of previously caramelized onion, fried garlic and mint.
• Decoratively garnish with the ground walnuts and dates, if using.
• Serve with Persian flat bread.