Eggplant and Yogurt Spread | James Beard Foundation

Ingredients

• 2 large eggplants (about 1 pound)
• 1/4 cup extra virgin olive oil
• 1 medium onion, halved lengthwise and cut into thin wedges
• 1 minced clove of garlic
• Sea salt and finely ground black pepper to taste
• 1/2 cup labneh
• Pinch of saffron threads, soaked in 1 tablespoon water
• 1/3 cup coarsely chopped walnuts