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EGGPLANT - PINJUR




Source of Recipe


Roberta


List of Ingredients




One large eggplant
6 cloves garlic
Salt (enough to lightly cover the garlic)
Handful roughly chopped walnuts
Olive oil to taste
Lemon juice to taste
Fresh cilantro to taste

Recipe



Cover a cookie sheet with aluminum foil. Preheat oven to 350° F

Wash eggplant. Poke holes into it randomly with a fork so it doesn't pop on you. Roast the eggplant in the oven until it's thoroughly cooked and collapses. About 30-40 minutes.

While eggplant is roasting, mash garlic and salt with mortar and
pestle until it becomes pasty.

To cool eggplant quickly, slice in half, and leave draining in the
sink in a colander. When cool, peel the skin off.

Chop eggplant into medium-sized chunks.

In bowl, combine eggplant and garlic, mashing eggplant and
stirring the garlic throughout. Once nice and consistently mushy,
throw in a handful of chopped walnuts. Add olive oil, a little lemon and cilantro.

Enjoy with a nice loaf of crusty bread