Kashke Bademjan (baked Stuffed Eggplants)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 30-35 minutes until tender.
3. While the eggplants are baking, heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and garlic, and sauté until golden brown.
4. Stir in the turmeric, cumin, and cinnamon, and cook for another 2 minutes.
5. Add the chopped walnuts to the pan and cook for 3-4 minutes until fragrant.
6. Once the eggplants are cooked, remove them from the oven and let them cool slightly. Scoop out the flesh and add it to the pan with the onion and walnut mixture. Mash everything together and season with salt and pepper.
7. Divide the eggplant mixture evenly among the eggplant shells and place them back on the baking sheet. Return to the oven and bake for an additional 15 minutes.
8. Once the stuffed eggplants are done, remove them from the oven and drizzle with kashk. Serve hot and enjoy!