To prepare the spread, I took white beans. The beans will need to be pre-soaked for 3-5 hours, and then drain the water, rinse well and cook over medium heat for 60 minutes.
Wash and dry the eggplant with a paper towel, cut into two halves, and sprinkle with olive oil. Then sprinkle with salt and ground black pepper to taste. Spread on the foil with the skin down and bake for 20 minutes. Cool the finished eggplant and peel it.
Washed and dried herbs: coriander, parsley and thyme are crushed. Cut the garlic into large slices. Put everything in a deep bowl.
In the same place, add the boiled beans, the flesh of the baked eggplant, toasted walnuts, and olive oil to the bowl. Add salt to taste.
Beat everything with a blender until smooth. At the end of the whipping, add the lemon juice.
The lenten spread is ready, it is very tasty both freshly prepared and the next day.
We serve a lenten spread with rye bread.