Macedonia (2 votes)
1 large eggplant
Preheat oven to 350 degrees F.
2 to 6 cloves garlic
salt (enough to lightly cover the garlic)
handful roughly chopped walnuts
Wash eggplant. Poke holes into eggplant randomly with a fork. Place eggplant on a cookie sheet which has been covered with aluminum foil. Roast the eggplant until it is thoroughly cooked and collapses (about 30 to 40 minutes).
While the eggplant is roasting, mash garlic and salt with mortar and pestle until it becomes pasty.
To cool eggplant quickly, slice in half, and leave draining in the sink in a colander. When cool, peel the skin off. Chop eggplant into medium-size chunks.
In bowl, combine eggplant and garlic, mashing eggplant and stirring the garlic throughout. When it is consistently mushy, throw in a handful of chopped walnuts to add crunch and texture. You can add olive oil, a squeeze of fresh lemon, and even cilantro if desired. Enjoy with a nice loaf of crusty bread.
graet recipe, very tasty
clarissa miller, Location not stated.
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