1kg eggplant, charred and roasted until tender
1/2 kg capsicum, blackened, peeled and seeded
1 cup walnuts, lightly toasted and chopped
1 cup yoghurt
2 garlic cloves, minced
1 tblsp vinegar
juice of 1 lemon
1/2 cup extra virgin olive oil
handful chopped parsley
salt and pepper to taste

Method:

Blister whole eggplant over naked flame until charred and finish in the oven until softened and cooked (about 20 minutes). Peel the roasted eggplant and chop finely. Place the eggplant, roasted capsicum, walnuts, yoghurt and garlic into a food processor and process for 1 minute. Scrape down the sides, add the remaining ingredients and process for another 30 seconds. Set aside for 1 hour to allow the flavours to come together.