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.
- 250 gm Greek-style yoghurt
- 2 large eggplant
- 100 gm walnuts, soaked in cold water for 10 minutes
- 2 tsp hulled tahini
- 1 garlic clove, crushed
- 1 tsp dry-roasted cumin seeds, finely ground with a mortar and pestle
- Juice of ½ lemon, or to taste
- Extra-virgin olive oil, for drizzling
- Pickled turnips (see note), black and white sesame seeds, sumac, mint, coriander, and grilled flatbread, to serve
- 1Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate overnight to drain.
- 2Cook 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.
- 3Scoop out eggplant flesh and purée in a food processor with drained yoghurt, walnuts, tahini, garlic, cumin and lemon juice and season to taste.
- 4Spoon 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.