Walnut and aubergine dip

My appetite seems to be getting less and less each day. I guess the high protein and the eating breakfast every day almost without fail makes this happen.

I love having a selection of dips in the fridge for lunch. This, tsaksiki, houmous, a tomato salsa and a load of crudites - raw carrots, cucumber, cauliflower florets to eat it with. The walnuts in this dip give it a great texture as well as flavour.

Thread a few cloves of garlic on to a skewer and put these on a barbecue along with some aubergine. You can cook them in the oven if you prefer, but I like the additional smoky taste that the barbecue imparts. Once blackened, remove the skin. Put the walnuts in a hot oven for 5 minutes or dry roast them in a pan.
In a large pestle and mortar, bash the garlic till it's a paste. Bash the walnuts till there are some small and some larger pieces for texture. Bash the aubergine till it's a paste. Mix all three together and add the juice from a couple of limes, a couple of handfuls of chopped mint and a couple of tablespoons of olive oil. Serve with crudites.