The Discovery of Kashk-e Bademjan!

So this past Saturday my girl and I went out to eat at the Persian restaurant in Westwood called Baran. The menu look great and despite the online review I read of the not so good service we still ventured in. I figured that the reviewer go a server on a bad day and maybe we would have better luck...unfortunately not.
A recommendation to restaurant owners, don't have your 18 year old son work the evening shift on a Saturday night when you know that he would rather be hanging with friends getting crazy. Our server hardly said a word to us, brought food and drinks late, and seemed to be thinking of when he will be getting off work rather than doing his job.
It was just our bad luck for the other server seemed to treat her quests much better. With that said the food was just average, except for the one dish know as Kashk-e Bademjan! that we ordered as our appetizer.
A simple eggplant dish that was just divine...I'm not great with words so I know I can't do this dish justice... and with this said I post a recipe worth mastering:

Kashk-e Bademjan

• 8 small eggplants, peeled
• 1 large or 2 medium yellow onions
• 2 tbsp mint leaves, finely chopped (dried mint also works here)
• 1 tbsp tomato paste
• 10 oz. kashk

1. In a few tablespoons of canola or vegetable oil, fry the eggplants in a heavy dutch oven over medium-high heat until softened. (You can make this more healthful by roasting the eggplants in their skins until they collapse; peel, then proceed as below)
2. Remove the eggplant from the pot, and fry the onions until golden brown.
3. Remove all but two tablespoon of the onions from the pot, and add the mint. Continue to fry until the mint is fragrant, and the onions are medium-dark brown and starting to crisp a bit. Remove and set aside; these will be used for garnish.
4. Return the onions and eggplants to the pot. Add the tomato paste with 1/3 c. of water and season lightly with salt & pepper (the kashk is fairly salty, so be judicious).
5. Using a wooden spoon or potato masher, mash the eggplants until slightly smoothed, but still nicely textured.
6. Add one cup of kashk, stirring briskly to incorporate. Re-season, if necessary.
7. Garnish with the remaining kashk and the fried onion/mint mixture.
8. Serve warm or at room temperature with pita or lavash bread.