Naz khatun (aubergines with verjuice)

Instructions

1. Prick the aubergines with a fork and grill them whole over a high flame or in the oven at 220 °C for 30 to 35 minutes, until the skin blackens and the flesh collapses.
2. Let them cool, then peel and roughly mash the flesh in a colander to drain off excess liquid.
3. Fry the sliced onions in olive oil for 10 minutes, until well browned.
4. Add the chopped garlic, then the aubergine flesh, turmeric, salt and pepper.
5. Simmer for 10 minutes, mashing with a wooden spoon.
6. Off the heat, stir in the verjuice and the beaten egg if using, mixing vigorously.
7. Spoon into a dish, drizzle with olive oil and infused saffron, then scatter with walnuts if using.
8. Serve warm or cold with flatbread.