SMOKY EGGPLANT WITH WALNUTS & CHEESY YOGHURT - Cuisine Magazine - From New Zealand to the World

Name: SMOKY EGGPLANT WITH WALNUTS & CHEESY YOGHURT - Cuisine Magazine - From New Zealand to the World
Ingredients: ½ cup walnuts; 3 tablespoons olive oil; 1 onion, thinly sliced; 100g blue cheese or grated parmesan; 100ml Greek yoghurt; 100ml sour cream; 3 eggplants; 1 teaspoon smoked paprika; 2 tablespoons extra virgin olive oil; a handful of herbs such as mint, dill or tarragon, chopped; flatbread (I used sangak bread from Ziba Café in Henderson, Auckland) and pickles, to serve

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Smoke-infused eggplants paired with walnut crunch and creamy yoghurt sauce. Perfect for Persian-inspired gatherings! By Fiona Smith. Serves 6. Prep: 15 mins, Cook: 40 mins.

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Ingredients

½ cup walnuts
3 tablespoons olive oil
1 onion, thinly sliced
100g blue cheese or grated parmesan
100ml Greek yoghurt
100ml sour cream
3 eggplants
1 teaspoon smoked paprika
2 tablespoons extra virgin olive oil
a handful of herbs such as mint, dill or tarragon, chopped
flatbread (I used sangak bread from Ziba Café in Henderson, Auckland) and pickles, to serve