How to make
Splendid appetizer with eggplant and roasted garlic for connoisseurs.
Cut the eggplant lengthwise down the middle and make deep slits on the inside of each half. Salt them and leave them for 20-30 minutes, then wash them under running water and dry them.
Insert peeled garlic cloves into each slit, by saving one for later. We will add it raw.
Put the eggplant halves in a greased baking pan with the cut side facing down and bake for 35 minutes at 390°F (200°C), or until the vegetable is completely soft and ready. Leave them to cool.
Using a blender or food processor, puree the insides of the roasted eggplant with garlic plus the raw clove, pre-ground walnuts, yogurt, tomato and olive oil. Season with lemon juice and salt.
Serve this luscious spread with toast or your favorite crackers. Garnish with pecans and a drizzle of good olive oil.
Enjoy your meal!
