Prepare Eggplant

1. Add 1/2 Tbsp. oil to a medium bowl. Add egg plant and fully coat.
2. Cook eggplant in air fryer at 400 F for 20 minutes, turning eggplant over halfway through the cooking time.
3. Fill a medium bowl with ice water. Add eggplant and let sit for 10 minutes.
4. Remove the eggplant stem and gently peel the eggplant.
5. Mash the eggplant in a bowl with a fork. Set aside.

Fry Garnish

1. Add 1 1/2 Tbsp. oil to a medium pot on medium/high heat. Add the onion, and fry the onion until golden. Add 1/2 tsp. turmeric and fry another 1-2 minutes. Set aside 3 Tbsp. of the fried onion for the garnish.
2. Add the mashed eggplant to the pot with the fried onion and fry 2-3 minutes. Add 1/2 cup water, 1 tsp. salt, and 1/4 tsp. black pepper, stir, cover, and cook on medium/low heat for 10 minutes. Add another 1/4 to 1/2 cup water if needed.
3. Add 1 Tbsp. oil to a small pan. Add the garlic and fry on medium/high heat until golden. Add 1/2 tsp. turmeric and fry another 1-2 minutes.
4. Take 1 Tbsp. of the fried garlic, and add to the pot with the mashed eggplant mixture. Set aside the rest of the fried garlic for garnish.
5. In the same small pan you fried the garlic, add 1 tsp. oil, and fry the dried mint over medium/high heat for 2-3 minutes. Set aside the fried mint for garnish.

Prepare the Vegan Kashk 

1. Combine 1/4 cup almond yogurt, 1 tsp. lemon juice, 1/4 tsp. salt, 1/2 tsp. garlic powder, 1 tsp. water
2. Set aside about 1-2 Tbsp of the Vegan Kashk for garnish. Add the rest of the Vegan Kashk to the pot with the mashed eggplant mixture. Stir to combine and remove from heat.
3. Put the mashed eggplant mixture in a medium bowl, and garnish with the fried onion, fried garlic, fried mint, chopped walnuts. Add a little water to the Vegan Kashk that was set aside and drizzle to garnish.
4. Serve with warm bread!
5. Noosh-e-Jan!