Persian Eggplant and Yogurt Dip

Bake the eggplants whole on a cookie sheet at 350º F for 1 hour. Carefully remove, and allow to come to room temperature. Once cool, peel the eggplant and place in a colander to drain.

In a skillet, sauté the sliced onion in the oil for 10 minutes over medium heat. Add garlic, walnuts and the spices and sauté for an additional 2 minutes. Remove from heat and add the yogurt, mint and lime juice and set aside.

In a food processor, roughly purée the eggplant with the onion mixture until most of the dip is puréed with some pieces of eggplants and onion still visible. Add salt, taste and add more as needed. Transfer to a serving bowl and garnish with chives. Serve with flatbread.

Beer pairing: This dip pairs well with Dupont Saison Farmhouse Ale (Belgium).