Ingredients
Fill:
- 4 tablespoons Walnut oil
- 2 teaspoons Lemon juice or to taste
- Salt to taste
- Black pepper freshly ground, to taste
Instructions
- Prepare the dressing: mix the oil, lemon juice, pepper and salt.
- Wash the eggplants, dry them and bake them whole in a dry pan or hotplate until they are ready, then peel them and chop the flesh with a knife. You can bake it in the oven, of course.
- Add the chopped garlic, chopped walnuts and herbs to the eggplant (set aside half for decoration), pour in half the dressing and mix.
- Place the eggplant in the middle of the dish.
- Wash the tomatoes, dry them and cut them into slices. Arrange them around the eggplant and pour the remaining dressing over them.
- Put the dish in the refrigerator for 20-30 minutes. Before serving, sprinkle the snack with the remaining nuts and herbs.
- Bon Appetit!