SMOKY AUBERGINE AND WALNUT DIP

Prep time overnight Cooking time 25 mins Serves 4-6

INGREDIENTS

250g Greek-style yogurt

2 large aubergines

100g walnuts, soaked in cold water for 10 minutes

2 tsp 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, black and white sesame seeds, sumac, mint, coriander, and grilled flatbread, to serve

METHOD

Spoon yogurt into a muslin-lined sieve over a bowl, cover and refrigerate overnight to drain. Roast aubergines 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 mins. Halve lengthways and drain, flesh-side down, in a colander in the sink. Scoop out aubergine flesh and purée in a food processor with drained yogurt, walnuts, tahini, garlic, cumin and lemon juice and season to taste.

Spoon aubergine dip onto a large platter, drizzle with olive oil, top with pickled turnips, sesame seeds, sumac and herbs, and serve with grilled flatbread.

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 yogurt.