Step 1

Use a small paring knife to make 4 shallow gashes along each eggplant (this prevents it from bursting as it cooks). Roast the eggplants over the open flame of a gas stove, turning often, until they are charred and collapsing. Place the roasted eggplants in a bowl, cover with a lid, and allow to cool. (If your eggplants are very large, they may be charred but not fully cooked. The center may still be quite firm. In that case, microwave them in a covered container until soft, then let cool.)

Step 2

When the eggplant is cool, use your hands or a spoon to remove the blackened skin (it’s okay if some charred bits refuse to let go), then discard it. Using a potato masher, smash the flesh into a coarse paste. Place into a sieve and gently press with a spoon or squeeze with your hand to remove excess liquid. Transfer back to the bowl, stir in the garlic, and season with salt and pepper. Spread the smashed eggplant in the bottom of a shallow serving bowl.

Step 3

Melt the butter in a small skillet over medium heat. Add the walnuts and cook until the nuts are toasty and fragrant, 2 to 3 minutes. Turn off the heat, then stir in the dried mint, paprika, and lemon zest. Season with salt to taste.

Step 4

Pour the cold kefir over the smashed eggplant. Spoon the warm walnut mixture on top. Scatter lavishly with herbs and squeeze a lemon wedge over top. Serve with toasted pita or crackers.