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Peel the eggplants and cut each into 4-5 thin pieces.
Heat 2 tablespoons olive oil in a pan, once hot, place the eggplants in the pan and sear on both sides until golden brown. The eggplants are not supposed to cook all the way through. Remove from the pan and set aside.
Pour the remaining 2 tablespoons of olive oil into the same pan and saute the onion until golden brown and soft.
Add in the garlic followed by the dried mint, turmeric, salt and black pepper.
Add in the browned eggplants and the water. Cover and cook for 20-30 minutes until the eggplants are cooked through.
Once the eggplants are cooked, turn the heat off and mash the eggplants using a potato masher.
Add the kashk to the eggplant mixture and stir well. Turn the heat on to medium and cook for another 10 minutes.
Heat the olive oil in a pan over medium heat. Add in the dried mint and saute for 2 minutes. Stir constantly and keep an eye because it would burn fast.
Add in the turmeric and saute for one more minute.
Top kashke bademjan with more kashk (yogurt whey), walnuts and seared dried mint.