Aubergine or eggplants? Whatever you call them, they are so versatile that they can be tossed through salads, combined in stews or, as I have done here, cooked to be served as an appetiser with plenty of bread.
Persian-inspired aubergine dip
Serves 5
Ingredients
3 aubergines (eggplants), peeled
4 Tbsp oil
1 clove garlic
½ cup water
½ tsp salt
pinch chilli powder
⅓ cup fresh walnut pieces
1 onion, diced
1 Tbsp fresh mint leaves, finely shredded
¾ cup Greek yoghurt
Method
Cut the peeled aubergines in half lengthwise. If large, cut in half again.
Heat the oil in a frying pan over a moderate heat and lay the aubergine in a single layer.
Cover and fry for 5-7 minutes or until golden. Turn over the aubergine, cover and cook for a further 5-7 minutes. You want the flesh to be tender.
While they are cooking, mash the garlic with water, salt, chilli and a little cracked black pepper.
Add to the aubergine and cook until all the liquid has been absorbed. Remove from the heat and set aside.
Crush the walnuts finely but not to a paste. Set aside.
In another frypan add a little oil and fry the onion until golden brown and soft. Add the walnuts and mint, remove from the heat.
Add ⅔ of the onion mixture to the cooked aubergine along with the yoghurt. Give it a vigorous stir so it is well combined and silky.
Garnish with remaining onion and walnut mixture.
Serve either warm or at room temperature with plenty of flatbreads.
