1Give the eggplants a quick rinse, cut off the crowns and peel them.
2Cut the eggplants in half.
3Arrange the eggplant upright in a colander bowl, sprinkle generously with salt and rub it in.
4Let the salted eggplant sit for 20 to 30 minutes until they sweat.
5Rinse the eggplants to wash off the salt and moisture, then dry them up again.
6Fry the eggplants on medium-high heat until both sides are golden brown.
7Remove the fried eggplants and place them on paper towels; lightly press with more paper towel to remove excess oil.
8Add boiling water to the kashk in a small pot, bring to a boil, and cook for 10 minutes, stirring consistently.
9Add olive oil (or neutral oil) and 3 tablespoons of dried mint to a pan and cook on low heat for a few minutes until hot and fragrant.
10In the same pan used for eggplants, add thinly sliced onions and sauté until very caramelized, then add minced garlic and cook for a few more minutes.
11Set aside 1 to 2 tablespoons of the caramelized onions for garnish.
12To the remaining onions, add 1 tablespoon of dried mint, 1 teaspoon of turmeric, a small pinch of salt, and a few tablespoons of the prepared kashk.
13Place the eggplants back into the pan, add a few tablespoons of hot water, cover, and cook for 10 minutes.
14Remove from heat and give the mixture a rough mash.
15To serve, place in a bowl, top with heated kashk, the saved caramelized onions, and fried mint.