Vegan kashk-e-bademjan (iranian eggplant dish)

1. Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour.

2. Heat 2 tbsp oil in a large saucepan, and fry the eggplant evenly until
it turns golden and set aside.

3. Fry the onion till golden and add the garlic and fry the onion and garlic together a little longer (same oil).

4. Add the eggplant and a tablespoon of water if needed, and steam
covered until the eggplant is very soft.

5. Stir fry 1 tbsp tomato paste in the same oil, and dissolve in 1/2 cup water.

6. Add everything together and mash together. Salt to taste.

7. 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.

8. If using soy yogurt, mix with enough water to yield a creamy consistency.

9. To serve, put some of the eggplant on a plate, drizzle some soy yoghurt mixture on it, and them ladle some of the seasoned oil on top.

10. Note: Traditionally eaten with flat bread (pita or lavash) and fresh
herbs (like parsley, tarragon, mint and/or basil).