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Ingredients
Method
- 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
- Blinis, sour cream and pomegranate seeds, to serve
- Preheat the oven to 200C. Slash the eggplants all over, then stuff the cuts with sliced garlic. Drizzle with oil and roast in the oven for 45 mins. When ready, they should be very soft and wrinkly - leave to cool, then peel and squeeze out as much moisture as possible.
- Chop finely and add to a bowl with the rest of the ingredients. Mix thoroughly and season well, then serve sprinkled with pomegranate seeds, alongside blinis and sour cream.
45 mins
4 serving
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