• The MS Cookbook

Eggplant Spread with Walnuts

A variation on eggplant dip, this version is crunchier because of the walnuts. INGREDIENTS 2 eggplants 3 cloves garlic 1⁄2 cup cleaned walnuts

1⁄4 cup olive oil 1⁄2 cup lemon juice

1) Preheat the oven to 450 degrees.

2) Wash the eggplants, dry them, cut them in half, put them on a baking sheet and place them into the oven

3) Let the eggplants bake for 20-25 minutes.

4) When the eggplants skin becomes tight, remove the eggplant from the oven and set it aside to cool.

5) Put the garlic, walnuts and olive oil into blender and blend them until smooth.

6) Remove the eggplant meat from the skin with a large spoon and add it to the blender.

7) Blend all the ingredients together until smooth.

8) Add the salt and lemon juice.

9) Enjoy!

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