In a skillet, heat 3 tablespoons of olive oil, stir in dried mint and leave over medium heat for 1 minute.

When you start smelling mint, remove mint and oil from heat and set aside.

Add 1 tablespoon of olive oil to the same skillet and fry onions until golden then set aside.

In a saucepan, fry eggplants and garlic in the remaining 2 tablespoons of olive oil for around 10 minutes.

When eggplant is soft, add in the dissolved tomato paste,4 tablespoons of kashk and fried onions leaving some for the garnish. Partially cover the saucepan and cook for around 5 minutes, stirring from time to time.

When the eggplants are well cooked, remove from heat and mash with a fork. Add in 2 tablespoons of kashk and season with turmeric, black pepper and salt.

To serve, place the eggplant mix in a serving platter, spread the remaining kashke and garnish with remaining fried onions. Top with fried mint.