1 lg Eggplant
1/2 c Walnuts
2 tb Olive oil
Salt and pepper; to taste
1 ts Paprika
1 pn Cayenne pepper -OR-
1 ds Hot sauce
Parsley or watercress;
- to garnish
Prick eggplant, wrap in foil. Bake for about 40 minutes at 350°F
until tender. Put walnuts in the oven and bake for 5 minutes with
eggplant, then chop finely or grind. When the eggplant is done, cut
in half and scoop out the flesh. Place the flesh in a blender with
oil, salt, pepper, paprika, and cayenne and combine. When smooth,
turn into a bowl, mix with walnuts, garnish, and serve.
Recipe by Vegetarian Food For All by Annabel Perkins
