EGGPLANT AND YOGURT SPREAD (BORANI-E BÂDENJÂN)

From Iran Serves: 4

2 large eggplants (18 oz/500 g) ■ 1/4 cup (60 mL) extra- virgin ■ olive oil

1 medium onion (5 oz/150 g), ■ halved lengthwise and cut into thin wedges

1 clove garlic, minced to a fine ■ paste

Sea salt and finely ground black ■ pepper

1/2 cup (125 mL) labneh ■ Pinch of saffron threads, soaked ■ in 1 tbsp (15 mL) water

1/3 cup (80 mL) walnuts, ■ coarsely chopped Flatbread, for serving ■

1. Preheat the broiler to high.

2. Prick the eggplants in several places with the tip of a knife and place under the hot broiler.

3. Broil for 30-40 minutes, turning them halfway through, until the skin is charred and the flesh is very soft.

4. Halve the grilled eggplants lengthwise. Scoop out the flesh and place in a colander for about 20 minutes to drain off the excess liquid. Mash the eggplants.

5. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the garlic and sauté for another minute or so.

6. Add the mashed eggplants and season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally. Take off the heat and let cool.

7. Stir the strained yogurt into the cooled mixture. Transfer to a serving dish. Drizzle with the saffron water and sprinkle the chopped walnuts all over. Serve with the bread.