Ingredients

• 1 large eggplant (500g)
• 1 large yellow onions (for Americans) or 1 large brown onion, quartered (for Australians)
• 1/4 teaspoon olive oil, for brushing the eggplant and onions
• 3 -5 garlic cloves, to taste
• 3/4 cup packaged breadcrumbs
• 1 teaspoon cumin
• 2 tablespoons Greek yogurt or 2 tablespoons your favourite plain yogurt
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 1 tablespoon cider vinegar
• 1 1/2 tablespoons lemon juice
• 1/4-1/2 cup olive oil
• fresh ground black pepper, to taste
• 1/4 cup chopped walnuts

Instructions

1. Preheat the oven to hot (220°C; 425°-450°F; 7-8 Gas Mark); pierce the eggplant all over with a fork or skewer; place the whole eggplant and the quartered onion on an oiled oven tray, brush lightly with olive oil and bake for 25-30 minutes.

2. Turn the eggplant and onion pieces.

3. After the eggplant and onion have been baked for another 10-15 minutes (a total of 35-45 minutes), add the garlic cloves to the baking tray and bake the vegetables for approximately 15 more minutes. The eggplant and onion should have been now baked for about an hour and the eggplant, the onion and the garlic should all have softened.

4. Set aside the eggplant, onion and garlic for about 15 minutes or until they have cooled; peel the eggplant; discard the skin; and chop the flesh coarsely.

5. Blend or process the eggplant flesh, the onion pieces and the cloves of garlic with the remaining ingredients (except for the chopped walnuts) until the mixture is smooth; cover and refrigerate for a minimum of 3 hours or preferably overnight.

6. Combine the chopped walnuts with the dip and serve it with pita bread or crusty rolls as part of an antipasto mezze platter.