THE WALNUT-STUNG EGGPLANT

(Our Play on Bulgarian Kyopolou)

THE WALNUT-STUNG EGGPLANT

Ingredients: 2 Eggplants, 3 Red bell peppers, 100g Walnuts (crushed), 4 cloves Garlic (minced), 1 tsp Black pepper, 1 tsp Salt, 60ml Olive oil, 1 tbsp Red wine vinegar...

Ingredients

  • 2 Eggplants
  • 3 Red bell peppers
  • 100g Walnuts (crushed)
  • 4 cloves Garlic (minced)
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 60ml Olive oil
  • 1 tbsp Red wine vinegar

Cooking Method

  1. The Scorch Roast whole eggplants and peppers at 220°C until skins are blackened; peel and chop the flesh.
  2. The Bloom Whisk oil, vinegar, and garlic in a bowl; add a tiny 10ml splash of warm water to release the allicin.
  3. The Silk Merge Combine the charred veg with the spiced oil and walnuts.
  4. The Marriage Mash with a fork until it forms a thick, chunky, nutty silk.
  5. The Final Flourish Top with raw fresh parsley and pomegranate seeds.

Cuisine: Balkan

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