1. Prick the aubergines here and there with a fork, place them under a hot grill for 10-15 minutes until they are soft and the skin is slightly wrinkled. Keep watching closely and keep an eye on it, it can suddenly go too fast.
2. Peel the garlic and shallot and chop finely.
3. When the aubergines come out from under the grill, halve the aubergines and remove the flesh. Put the flesh in a bowl, add the lemon juice and mash the flesh with a fork.
4. Mix the oil, honey, coriander and freshly ground pepper into the flesh and stir until smooth. Add the chopped garlic and shallots. Finely chop the walnuts and add these to the mixture as well.
5. Then leave the dip to cool for a while, keeping it covered in the fridge.
6. Meanwhile, wash the cucumber and cut it into slightly thicker slices.
7. When the dip is served, spread it on the cucumber slices.