It tastes good as a spread, to dip vegetable sticks and best with freshly baked bread.
Preheat oven to 220°.
Slice eggplants and spread on a baking sheet lined with parchment paper. Drizzle with good olive oil and salt well. Place on the middle rack for 10 minutes.
Then set the oven to grill, place the eggplants on the top rack and grill for another 30 - 35 minutes. Remove from oven, let cool and set aside.
In the meantime, peel, cut in half and slice the onion. Heat some oil in a pan and fry the onions until golden.
Add the garlic cloves through a squeezer and fry for about 2 minutes, they may not darken.
Add turmeric, tomato paste and fry for 5 minutes.
Add mint and fry for 3 more minutes until done. Set aside.
Save some eggplant and a tsp of the tomato-mint mixture for topping later.
Blend grilled eggplant with a blender.
chop walnuts roughly reserving some for topping as well.
Season yogurt heavily with salt and pepper.
Now add all ingredients to the yogurt and mix well.
Top with remaining eggplant, tomato-mint mixture and chopped walnuts.
Serve with Nan-e Barbari, Nan-e Lavash, Nan-e Taftoon or my baguette.