Editing Kashk-e Bademjan (section)

=Preparation=

#With a knife make some cuts in the eggplants to let the steam out  before putting them in the oven. 
#Place the eggplants in a 350 degrees Fahrenheit preheated oven. Cook for 30 minutes. Remove from the oven and set aside to cool. 
#Then remove the skin, squeeze out the bitterness, and chop up the eggplants into small pieces.
#In a skillet heat oil and saute onions until they become golden brown, add turmeric and stir. Add the garlic and mint, saute for an additional 5 minutes. Set some of it aside for garnish.
#To the skillet add the eggplants, saffron, salt, and pepper. Cook for 15 minutes. 
#Pour the kashk ( liquid whey ) over the eggplants and mix well. Keep the skillet on low heat for about 2-3 minutes for the flavors to come together and for the mixture to blend well. 
#Adjust the seasoning and serve on a platter, pour extra kashk on the dish if you prefer. 
#Garnish with fried garlic, onion, and mint mixture that you had set aside and green onions. Serve with pita bread.