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Turkish Bread with Eggplant and Walnut Dip


  • 1 charred grilled eggplant (aubergine)
  • 2 garlic cloves, crushed
  • 4 tablespoons finely chopped walnuts
  • 60 ml (¼ cup) extra virgin olive oil
  • 250 g (1 cup) labne [yoghurt cheese]
  • Sweet paprika, for sprinkling
  • Turkish bread toasted/warm
  • Sea Salt, for taste


  • Roughly chop the eggplant and place in a bowl.
  • Mix together the garlic, walnuts and olive oil.
  • Gently fold the mixture into the eggplant with the labne [yoghurt cheese].
  • Season to taste with sea salt.
  • Serve with toasted Turkish bread and sprinkled with paprika


Save time and buy pre-char-grilled eggplant, available at the deli or supermarket.


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Preparation Time:

5 minutes

Cooking Time:

20 minutes

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