• Sprinkle salt over the eggplant chunks and place them in a colander. Place the colander on a large bowl and let the eggplants sit for 20 minutes until they start releasing water. Place the eggplants on a kitchen towel and dry them with another kitchen towel. Set aside. 
• Place a heavy bottom pot over medium heat. Pour vegetable or olive oil into the pot and heat. 
• Saute onion until golden. Add in garlic and saute for a minute. 
• Add in the eggplants and turmeric. Saute for 5 minutes. 
• Add in the lentils and stir. 
• Add in water and turn the heat to high. Bring the Soup to boil. 
• Turn the heat to medium low. Add in chickpeas and cook until the eggplants and lentils are fully cooked. 
• Stir in Kashk (Yogurt Whey). Cook for 10 more minutes. 

Topping:

• Heat 2 tbsp oil in a pan, saute onion on medium low until soft and golden brown. Transfer them to a plate. Set aside. 
• Heat the remaining oil in the same pan. Once hot, add in dried mint and turmeric. Stir and cook for two minutes. Turn the heat off. 
• Pour the eggplant soup into bowls. Top with more Kashk (Yogurt Whey), sauteed dried mint and caramelized onion. 
• Serve Warm.