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Ingredients
Method
- 2 large eggplants
- 4 garlic cloves, 2 crushed, 2 sliced
- 1 lemon, juice only
- 2 tbsp olive oil
- 2 tbsp each chopped parsley and mint
- 50g chopped walnuts
- Rye crackers or blinis, to serve
- Preheat the oven to 200C. Slash the eggplants and stuff with the sliced garlic, then roast for 1 hour until soft, blackened and wrinkled. Leave the eggplants to cool, then peel off the skin and chop the flesh into a bowl, draining as much liquid as you can.
- Add all the remaining ingredients to the eggplant and season thoroughly, then serve with blinis or rye crackers. Delicious!
1 hr
2 serving
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