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.