Preheat the oven to 350°F / 180°C and line a baking sheet. Halve 1.5kg of eggplants lengthwise and score the flesh.
Brush the cut sides with a little of 3 tablespoons of olive oil. Roast face down for 45 minutes, then scoop out the flesh.
Heat the remaining oil in a pan over medium heat and cook 1 large chopped onion until translucent. Add 6 minced garlic cloves, then 1 teaspoon of turmeric and 2 tablespoons of dried mint, and cook for a few minutes.
Add the eggplant, 1 cup of vegetable stock, and 50g of chopped walnuts. Cover and simmer over low heat for 15 minutes.
