1 kg of eggplant
1 tablespoon of salt
50 ml of olive oil divided into portions of 30 ml and 20 ml
100g of finely chopped onion
1 clove of garlic, minced
1 spoonful of fresh thyme
1 teaspoon of seeded and chopped bell pepper
1 cup of water
Salt to taste
50g of chopped nuts
1 tablespoon of chopped scallion
1 kg of eggplant
1 tablespoon of salt
50 ml of olive oil divided into portions of 30 ml and 20 ml
100g of finely chopped onion
1 clove of garlic, minced
1 spoonful of fresh thyme
1 teaspoon of seeded and chopped bell pepper
1 cup of water
Salt to taste
50g of chopped nuts
1 tablespoon of chopped scallion
Peel the eggplant and cut it into cubes
Add salt and let it sit for an hour
Rinse the eggplant well and cut it into smaller pieces
Set aside
Heat 30 ml of olive oil in a pan
Add the onion and wait until golden brown
Join the garlic, thyme, and bell pepper
Stir and add the eggplant
When it starts to dry out, add a little water
Let it dry again and add more water gradually, until the eggplant is caramelized
Remove from heat and adjust salt if needed
Blend in a processor with the remaining olive oil
Let it cool and add the nuts and scallion.
