This has been one of the trickier dishes to convert, although the process wasn’t a problem—we know the Thermomix makes a mean dip. The main issue lay with getting the balance of flavours right. The combination of eggplant and walnut is clever and fabulous but I found that the direction to dry-roast the eggplant in the oven gave the flesh an unpleasant bitterness. It was a far cry from the gorgeous, earthy punch we associate with a good eggplant dip. The raw walnuts were not shining through and the raw garlic didn’t compliment the overall dish. Roasting the eggplants and garlic in olive oil and lightly toasting the walnuts—as we do in my version of the recipe, below—returns it to the glory it deserves. The taste testers agreed and could not believe it was the same recipe with a couple of small changes. We suggest drizzling the dip with a little extra virgin olive oil, a sprinkling of pomegranate arils. It is delicious scooped up with warm pita bread.