Kashk e bademjan

Method

Slice aubergines lengthwise into 8mm planks, salt generously and leave for 30 minutes to release moisture, then pat dry. Heat oil in a large frying pan and fry aubergines in batches until golden brown on both sides, then drain on kitchen paper. Finely slice onions and minced garlic, then fry in the remaining oil until deeply caramelised, approximately 15 minutes. Arrange aubergines on a serving platter, top with caramelised onions and garlic, then pour kashk evenly over the top. Whisk together cumin, dried mint, pomegranate molasses and water, then drizzle over the kashk. Garnish generously with fresh coriander and serve at room temperature.