Kashk and Eggplants

Ingredients:
Serving 2
4 thin eggplants
200 g tomatoes
200 g oni0ons
4 garlic cloves
1 tablespoon dried mint
2 cups mild Kashk
Salt, pepper and turmeric powder as per taste
Oil and water
Procedure:
Chop up the onions and fry in a pan and saute with turmeric powder and chili pepper.
In a dish heat 2 spoons of oil and add in dried mint. Saute a bit and remove from the fire. Finely grate garlic and saute a second in a separate dish.
Cut the tomatoes in half and saute in the dish till the juice comes out.
Peel the eggplants and fry in a separate frying pan over mild heat till a bit soft and golden.
Add all the fried and sauteed ingredients altogether and season to taste with salt and pepper. Put the lid on and give it a half hour till everything is done.
Pour not so strong Kashk to Sauteed mint and wait 20 minutes on medium heat.
To serve, add Kashk into the pan of eggplants and wait till ready.
Serve with bread. Bon Appetit!