PERSIAN INSPIRED AUBERGINE DIP

Aubergine or eggplants? However you call them are so versatile as they can be tossed through salads, combined in stews or as i have done cooked to be served as an appetiser with plenty of bread.

Serves  5

Ingredients

3 aubergines (eggplants), peeled

4 Tbsp oil

1 clove garlic

½ cup water

½ tsp salt

Pinch chilli powder

⅓ cup fresh walnuts pieces

1 onion, diced

1 Tbsp fresh mint leaves, finely shredded

¾ cup Greek yoghurt

Method

Cut the peeled aubergines in half lengthwise, if large cut in half again.

Heat the oil in a fry pan over moderate heat and lay the aubergine in single layer.

Cover and fry for about 5-7 minutes or until golden. Turn over the aubergine, cover and cook for a further 5-7 minutes.  You want the flesh of aubergine to be tender.

Whilst they are cooking mash the garlic with water, salt, chilli and a little cracked black pepper. Add to the aubergine and cook until all the liquid has been absorbed. Remove from the heat and set aside.

Crush the walnuts finely but not to a paste.  Set aside.

In another frypan add a little oil and fry the onions until golden brown and soft.  Add the walnuts and mint, remove from the heat.

Add ⅔ of the onion mixture to the cooked aubergine along with the yoghurt.  Give it a vigorous stir so it is well combined and silky.

Garnish with remaining onion and walnut mixture.

Serve either warm or at room temperature with plenty of flatbreads.