• 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

#caseycookinghack

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