Kashk e bademjan

Iranian eggplant dish. Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Heat 2 Tbsp oil in a large saucepan, and fry the eggplant evenly until it turns golden and set aside. Fry the onion till golden and add the garlic and fry the onion and garlic together a little longer (same oil). Add the eggplant and a tablespoon of water if needed, and steam covered until the eggplant is very soft. Mash these together, and salt to taste. (For a vegan alternative, before mashing everything together, stirfry 1 Tbsp tomato paste in the same oil, and dissolve in 1/2 cup water. Then add everything back and mash as above.) In another, smaller, saucepan, heat another 4 or so Tbsp oil, and fry some sliced garlic at a medium heat. Once the garlic is a little crispy, add the mint leaves, stir together briefly, and remove from heat. If using kashk or yogurt, mix with enough water to yield a creamy consistency. To serve, put some of the eggplant on a plate, drizzle some kashk mixture on it, and them ladle some of the seasoned oil on top. Note: Traditionally eaten with flat bread (pita or lavash) and fresh herbs (like parsley, tarragon, mint and/or basil).