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Smoky eggplant and walnut dip

It's baba ghanoush, with a little twist.

By Lisa Featherby
  • 20 mins preparation
  • 25 mins cooking plus draining
  • Serves 4 - 6
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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


  • 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.