4 medium eggplants
1 1/2 cups chopped walnuts
4 cloves of garlic
salt and black pepper
6 tablespoons olive oil
4 medium eggplants
1 1/2 cups chopped walnuts
4 cloves of garlic
salt and black pepper
6 tablespoons olive oil
Cut the eggplants in half lengthwise
Make diagonal cuts on the side of the skin
Submerge the eggplants in boiling water until they're cooked but still firm
Drain and place in a baking dish lined with parchment paper, cut-side down
Add weight on top
Let it drain for a few hours
Blend the walnuts and garlic in a blender
Season to taste
Place this mixture into the eggplant cuts
Arrange in a refrigerator-safe form and drizzle with olive oil
Cover and refrigerate
Serve with bread
Serves 8.
