Persian Eggplant and yogurt dip

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

In a skillet, sauté the sliced onion for 10 minutes over medium heat and add the garlic, walnuts and the remaining 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. Transfer to a serving bowl, garnish with chives and serve with the flat bread.