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Categories:
eggplant walnut pieces onion parsley hot chili pepper garlic salt fresh ground black pepper extra-virgin olive oil lemon juice
Viewed: 31 - Published at: 4 years agoIngredients
- 1 medium eggplant
- 1/2 cup walnut pieces
- 1/4 cup minced onion
- 1/4 cup minced fresh parsley
- 1 teaspoon minced hot chili pepper (to taste)
- 1 -2 garlic clove, minced
- 1/2 teaspoon salt
- fresh ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
Method
- Prick the eggplant in several places with a fork. Place it on a microwave safe dish and cook on high, uncovered, until soft and collapsed, 10 minutes(or cook in 350* oven for about 30-45 minutes until soft). Set aside to cool.
- Arrange the walnut pieces on a baking sheet, and cook at 350* F. about 5-7 minutes until lightly toasted and fragrant(just stick in the oven with the eggplant). Chop fine.
- Scrape the eggplant flesh into a wooden or glass bowl and coarsely chop.
- Stir in the walnuts, onion, parsley, chile pepper, garlic, salt, and pepper. Then slowly beat in the oil and lemon juice. Adjust the seasoning to taste.
- Cover loosely and let stand at room temperature for several hours before serving. Makes 1 1/2 cups.
