Kashk-e Bademjan

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Place both whole eggplants directly on the oven rack (place a baking sheet on the rack below to catch any drips) and roast until the skin is completely black and wrinkled and the inside feels very soft when poked with a fork, about 20 minutes.

Step 3

While the eggplants roast, slice the onion lengthwise from root tip to create thin, crescent-shaped pieces, then separate them into individual strands.

Step 4

Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Add the onion strands to the hot oil and stir once every 20 seconds until they turn the color of burnished copper and smell deeply caramelized, about 8–10 minutes.

Step 6

Transfer the crispy onions to a plate lined with paper towels and sprinkle with a pinch of salt.

Step 7

Remove the roasted eggplants from the oven and let them cool for 2 minutes until you can hold them, then split each one in half lengthwise and scoop the soft interior into a medium bowl, discarding the charred skin.

Step 8

Mash the warm eggplant with a fork until it reaches a chunky-smooth consistency, like hummus with small soft pieces still visible.

Step 9

Stir in the 1 cup of yogurt and 1 tablespoon of olive oil until fully combined, then taste and adjust salt and pepper.

Step 10

Transfer the eggplant mixture to a serving platter and use the back of a spoon to create a shallow well in the center.

Step 11

Drizzle the 0.25 cup of kashk (or yogurt-lemon mixture) in a thin stream over the surface and into the center well.

Step 12

Scatter the crispy onions over the top in a single layer.