Kashk e Bademjan

Method

1. Peel 1 aubergine and cut it lengthways into slabs about 1 cm thick. Lay them on a board, sprinkle with 0.5 tsp salt and leave 20 minutes to draw out the bitter juices, then press dry with kitchen paper. Meanwhile grind 1 pinch saffron and steep it in a tablespoon of hot water.
2. Heat 2 tsp of the oil in a non-stick frying pan over medium heat and fry the aubergine slabs 4-5 minutes on each side, until deep golden and completely soft — they should offer no resistance to a fork. Lift onto a plate.
3. Add 1 tsp oil to the same pan, lower the heat and fry 50 g sliced onion for about 8 minutes, stirring, until golden and sweet. Stir in 2 cloves chopped garlic and 0.25 tsp turmeric and cook 1 minute more, until fragrant but not browned. Scoop out about half the onion mixture and reserve for the garnish.