Wash and peel the eggplants.
Slice the eggplants
Put eggplants in a strainer and cover them with salt.
Wait for two hours and then wash and rinse the eggplants.
Dry the eggplants with a clean tissue.
Pour some oil in a pan and saute the eggplants.
Cover the pot with a lid
After eggplants are softened squash them with a fork.
Dice the onions and fry them with Garlic.
Add the Onions and Garlic to the eggplants.
Squash all the composition.
Add a pinch of salt and half of mint.
Add half of Kashk.
Mix well and cook on low heat for half an hour.
Saute the rest of the mint with oil.
Pout the squashed composition into a dish.
Use walnuts, rest of Kashk, and little sliced fried onions as a topping.