Eggplant Puree with Walnuts

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   1.

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   Preheat oven to 450F.

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   Wash the eggplants and pat dry.

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   Puncture the skin in several places with a fork.

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   Place on an ungreased pan and bake for about 25 minutes, turning, until the skin is blistered and shriveled.

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   Remove from oven and cool for a few minutes, until easy to handle.

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   2.

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   While the eggplants are roasting, pulse the garlic, walnuts, and 2 tablespoons of the olive oil together in a food processor until ground and pastelike.

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   3.

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    Cut off the stem and cut the eggplant in half lengthwise.

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    Using a spoon, scrape out the pulp, discarding as many of the seeds as possible.

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    Add the eggplant, a little at a time, to the bowl of the food processor and pulse on and off.

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    Add the lemon juice, vinegar, and remaining olive oil and pulse until well combined.

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    The eggplant puree does not have to be perfectly smooth.

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    Season with salt and add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.

* Per serving · 4 servings · Values may vary.

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