Eggplant and Walnut ‘Caviar’
Eggplant and Walnut ‘Caviar’



  • 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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