Eggplant Walnut Purée

Ingredients

• 2 Eggplants
• 2 Garlic cloves
• 2 tbsp walnut oil
• 50 g walnut kernels
• 1 sprig dill
• Salt
• ground pepper
• Lemon juice

Instructions

1. 1.

   Preheat the oven to 200°C fan‑forced.

2. 2.

   Wash the eggplants, pat dry and pierce them several times with a fork. Roast in the oven for about 30 minutes until soft and skin darkened. Remove from oven, let cool, then cut lengthwise in half. Scoop out the flesh with a spoon.

3. 3.

   Peel and finely chop the garlic cloves. Sauté the garlic and eggplant flesh in hot walnut oil, stirring constantly until thickened. Let cool while chopping the walnuts. Fold the walnuts into the mixture.

4. 4.

   Tear off the dill tips, roughly chop them, and stir into the purée. Season with salt, pepper, and lemon juice to taste.