One of my very favourite ‘dip’ is this Iranian melanzana and labneh dish. It has a most delicious flavor and I especially love the smoothness and texture!

• 3 medium eggplants, halved and baked in oven until golden
• 1 cup of yogurt
• 1 Spanish onion, finely sliced
• 3 cloves of garlic, finely sliced and chopped
• 1 chily sliced ( optional)
• 2 teaspoons cumin powder
• chopped fresh mint
• 1/2 cup of toasted and chopped walnuts
• salt and black pepper to taste

• scoop out the flesh of the baked melanzane and push through a ricer

• in a little butter and oil, lightly fry the onion, garlic and cumin

• put the yogurt in a cheese cloth and let it drip for about one hour

• add the melanzane and fry for a few minutes longer
• salt and pepper to taste
• let this mixture cool

• mix the yogurt through the cooled melanzane

• chop the fresh mint, toasted walnuts and chili

• fold every thing together
• serve with Iranian Nan bread or a delicious sourdough bread that you have toasted

I find that this dish tastes even better the next day, as the flavors have had time to develop.