THE GARLIC-WALNUT PULP

(Our Play on Greek Melitzanosalata with Balkan Nuts)

THE GARLIC-WALNUT PULP

Ingredients: 2 Large Eggplants, 100g Walnuts (ground), 4 cloves Garlic (minced), 1 tsp Black pepper, 1 tsp Salt, 60ml Extra virgin olive oil, 1 tbsp Wine vinegar...

Ingredients

  • 2 Large Eggplants
  • 100g Walnuts (ground)
  • 4 cloves Garlic (minced)
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 60ml Extra virgin olive oil
  • 1 tbsp Wine vinegar

Cooking Method

  1. The Scorch Roast whole eggplants until blackened and collapsed.
  2. The Architect Peel and mash the pulp with a fork.
  3. The Bloom Whisk oil, vinegar, and garlic in a bowl with a tiny 10ml splash of warm water to wake the allicin.
  4. The Silk Merge Combine the eggplant pulp, ground walnuts, and spiced oil until it forms a thick, nutty white silk.
  5. The Final Flourish Top with raw fresh parsley and extra raw walnuts.

Cuisine: Balkan

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