Wash the eggplants and slice off the stems. Peel 2/3 of the skin or leave fully peeled per preference. Cut eggplants in half lengthwise or into 1-1.5 inch cubes for a mash. Sprinkle the cut surfaces with 1 teaspoon salt and place in a colander for 20–30 minutes to draw out bitterness. Rinse lightly and pat dry with paper towels.

Fry or roast eggplants

Heat 1 cup vegetable oil in a large skillet over medium-high heat. Fry eggplant pieces in batches so they are golden and soft, about 6–8 minutes per batch, turning as needed. Transfer fried eggplant to a plate lined with paper towels to drain. Alternatively, roast in a 220°C/425°F oven on a baking sheet with a light drizzle of oil until very soft and browned, 25–35 minutes; roasting reduces oil absorption.

When cool enough to handle, roughly chop or mash the fried eggplant with a fork or potato masher to a chunky puree. Set aside in a bowl.

Onion & garlic topping

Caramelize the onions

In a separate skillet, heat 2 tablespoons oil over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until deep golden brown and caramelized, 15–20 minutes. Remove about half of the caramelized onions for garnish and set aside.

Fry garlic

Push remaining onions to the side of the pan, add the minced garlic and sauté briefly until fragrant (30–60 seconds) being careful not to burn. Mix garlic into the onions and remove from heat. Reserve both mixture and reserved onions for topping.

Walnut & seasoning

Add the chopped or ground walnuts, 1 teaspoon salt, and 1 teaspoon black pepper to the mashed eggplant. Stir to combine thoroughly. Adjust seasoning to taste. If the eggplant seems dry, add a tablespoon of the kashk or 1 tablespoon of water to loosen it slightly.

Stir in 2 tablespoons dried or 2 tablespoons minced fresh mint into the eggplant-walnut mixture, reserving 1 teaspoon dried mint for garnish. Combine until uniform; the texture should be spreadable but not watery.

Kashk and finishing

Prepare kashk sauce

If your kashk is very thick, whisk it with 1–2 tablespoons water to reach a pourable but still creamy consistency. Taste and add a pinch of salt if needed. If using Greek yogurt as a substitute, thin with a tablespoon of water or whey until similar to traditional kashk.

Spread the eggplant-walnut mixture onto a shallow serving plate or divide among small bowls. Make a few shallow wells on the surface.

Pour the thinned kashk over the eggplant in ribbons or dollops, spreading lightly so some of the eggplant remains visible.

Finish with toppings

Scatter the reserved caramelized onions and the walnut pieces over the kashk-topped eggplant. Sprinkle the remaining dried mint and drizzle 1 teaspoon of hot oil infused with dried mint (to make 'na'na dugh' oil: briefly heat 1 teaspoon oil and add 1 teaspoon dried mint until it sizzles) over the top. Garnish with a few fresh mint leaves. Optionally sprinkle a little extra ground walnut for texture.

Serve warm or at room temperature with warm or toasted pita/lavash for scooping.