Kashke Bademjan ~ Persian Style Roasted Eggplant Dip

INGREDIENTS

• 1 tablespoon Kashk
• garnish with chopped walnuts, caramelized onions & fresh chopped mint
• 1/4 cup or less, extra virgin olive oil
• 3 cloves of garlic, minced
• 2 tablespoons dried mint leaves
• salt & pepper to taste
• 1/2 teaspoon saffron threads, soaked in 2 tablespoons of hot water
• 1 large onion, sliced thin
• 2 large eggplants, roasted & mashed
• 1/2 teaspoon freshly squeezed lemon juice