Snacks and sides

Smoky eggplant and walnut dip

It's baba ghanoush, with a little twist.
Over the top shot of a cream-coloured eggplant dip, drizzled generously with olive oil and garnished with bright-pink diced pickled turnips and coriander leaves.Ben Dearnley
4 - 6

Walnut dip meets baba ghanoush in the best of ways. We’ve topped it with pickled turnips for bite, but extra walnuts for crunch would also go nicely, as would a few herbs and a sprinkling of sumac or paprika. Begin this recipe a day ahead to drain the yoghurt.



1.Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate overnight to drain.
2.Cook eggplant over an open flame either on a rack on a gas stove or on a barbecue, turning occasionally, until charred and soft (at least 20-25 minutes). Halve lengthways and drain, flesh-side down, in a colander in the sink.
3.Scoop out eggplant flesh and purée in a food processor with drained yoghurt, walnuts, tahini, garlic, cumin and lemon juice and season to taste.
4.Spoon eggplant dip onto a large platter, drizzle with olive oil, top with pickled turnips, sesame seeds, sumac and herbs, and serve with grilled flatbread.

Pickled turnips are available from Middle Eastern grocers.

Drink suggestion: Turkish lager. Drink suggestion by Max Allen.


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