for 4 people

Aubergines

700 g	aubergines
1 tbsp	olive oil
½ tsp	salt
a little	pepper

Dip

1 tbsp	olive oil
2	onions, halved, cut into thin strips
2	garlic cloves, finely chopped
½ tsp	turmeric
2 tbsp	Dried peppermint leaves
1 tsp	salt
a little	pepper
2 dl	water
50 g	walnut kernels, coarsely chopped, roasted
180 g	plain yoghurt

To serve

4	flatbreads

How it's done

Aubergines

Halve the aubergines lengthwise, score a criss-cross pattern approx. 2 cm deep, place on a baking tray lined with baking paper. Drizzle with oil, season.

To bake

Approx. 40 mins. in the centre of an oven preheated to 220 °C. Remove, leave to cool slightly.

Dip

Heat the oil in a pan. Add the onions, cover and sauté over a medium heat for approx. 10 mins., stirring occasionally. Remove half of it and set aside. Add the garlic, turmeric and peppermint to the remaining onions, sauté for approx. 2 mins., season. Scrape the aubergine flesh away from the skin using a tablespoon, add and mix. Pour in the water, cover and simmer for approx. 15 mins. Leave to cool. Add the walnuts and yogurt, mix.

To serve

Place the dip in a bowl, top with the reserved onions. Serve with the flatbread.

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