Eggplant and Yogurt Spread Borani E Bâdenjân

Ingredients

• 2 large eggplants (1 pound 2 ounces/500 g)
• 1/4 cup (60 ml) extra-virgin olive oil
• 1 medium onion (5 ounces/150 g), halved lengthwise and cut into thin wedges
• 1 clove garlic, minced to a fine paste
• Sea salt and finely ground black pepper
• 1/2 cup (125 g) labneh
• Pinch of saffron threads, soaked in 1 tablespoon water
• 1/3 cup (50 g) walnuts, coarsely chopped
• Iranian flatbread, for serving

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