Soak the California Walnuts overnight in warm water.
Drain well and place in a food processor with the sliced mushrooms.
Pulse until you have a fine crumble texture.
Cut the sides off the eggplants so that they sit flat on a baking tray.
Using a small sharp knife, score a diamond shape into one of the cut sides of the eggplant as this will help speed up the cooking process and get more flavour in.
Drizzle with olive oil and season with salt and pepper, before baking in a hot oven 170c for 20 minutes.
Heat a shallow frying pan and add the garlic and nigella seeds.
Scatter in the mushroom and California Walnut mince and cook for a few minutes.
Add the red onion and half the diced tomatoes, followed by the ground cumin.
Season with a little salt and pepper.
Roughly chop the apricots and add to the pan.
Zest the lemon straight into the frying pan with the ingredients and stir together.
Pour in 150ml of water and simmer for 5 minutes to bring it all together.
On a plate, spread the yoghurt. Then when the eggplants are cooked, remove from the oven and place on top of the yoghurt, then top with the walnut mince mixture.
Scatter with the remaining tomatoes and finish with a squeeze of fresh lemon juice and a sprinkle of parsley.
