Step 1

Start by charring the aubergines, either on a barbecue or directly on the flame of a gas hob, turning them with tongs until very soft and black all over. (Alternatively, and less satisfactorily, prick and put them under a hot grill, again turning until well blackened.) Set aside to cool a little.

Step 2

Meanwhile, peel the onion and cut half of it into slim wedges. Peel and crush the garlic. Put a dry frying pan on a medium-high heat and, once hot, toast the walnuts until fragrant. Tip out and set aside.

Step 3

Pour the olive oil into the hot pan, turn down the heat a little and fry the onion wedges, stirring occasionally, until soft and golden all over.

Step 4

While the onion is cooking, spoon the flesh out of the aubergines, then roughly mash it.

Step 5

Add the garlic to the onion pan and cook, stirring continuously so it doesn’t burn, until it turns a pale golden colour, at which point stir in the mint and the aubergine flesh.

Step 6

Turn the heat back up and fry, stirring occasionally, for about five minutes, until any liquid has evaporated, then take off the heat and leave to cool.

Step 7

Finely slice the remaining onion and sprinkle it with salt. Pour enough neutral oil into a deep, wide panto fill it by a third and put it on a high heat.

Step 8

Once the oil is hot enough that a slice of onion sizzles immediately on contact, fry the onion, in batches if need be so as not to overcrowd the pan, until golden brown and crisp. Lift out with a slotted spoon and drain on kitchen paper.

Step 9

Roughly chop the toasted walnuts. Once the aubergine mixture is cool, drain any liquid from the yoghurt, then stir it and the walnuts into the aubergine mix. Season to taste, spoon into a serving dish and top with fried onions just before serving.