Thinly slice the onion and sauté it with salt, pepper, and turmeric until golden. Set aside some of the fried onion for garnish.

Chop the grilled eggplant, add it to the pan, and sauté for about 15 minutes.

Crush the garlic, add it to the eggplant, and continue sautéing for another 5 minutes.

Dilute 1 tablespoon of kashk with a little boiling water, then add it to the eggplant mixture along with a small amount of water. Mix well.

Add half of the fried onions and some of the chopped walnuts to the mixture and combine well.

Sauté the dried mint in oil for 2–3 minutes.

Transfer the Kashk-e Bademjan to a serving dish. Garnish with the remaining fried onions, chopped walnuts, fried mint and 1 tablespoon of slightly diluted kashk.