Step 1

Roast the eggplant on a gas hob for about fifteen minutes, turning every few minutes until well done.

Step 2

Transfer the eggplant to a colander, cut the top off and peel the charred skin off wth a fork. Leave to drain

Step 3

Finely chop the tomatoes, spring onion, cucumber, pickle, mint and parsley. Transfer to a mixing bowl

Step 4

Beat the eggplant well with a pestle until you have a paste like consistency. Add to the mixing bowl along with the lemon juice, olive oil and salt

Step 5

Taste the salad and adjust the seasoning if necessary. Add the crumbled walnuts and give a final mix

Step 6

Transfer to a serving bowl, drizzle generously with extra virgin olive oil and add an optional garnish

Step 7

Serve with fresh flatbreads