Smokey Eggplant & Walnut Dip

Soak walnuts in water for 10 minutes while dry roasting cumin seeds and grinding in a mortar and pestle. Peel the eggplant, slice and cook over an open flame (you can use a wire rack on the stovetop) until both sides are charred and soft. Add the eggplant to a food processor with yoghurt, tahini, garlic, walnuts and cumin and blend until smooth. Serve as part of a dip platter.

30 mins