The fresh smoky flavors of the roasted vegetables is a perfect match with the deep fatty flavors of the walnuts which creates a spread that is really hard to stop eating!
The flavors are even better the next day, while all the ingredients are getting to know each other.
ingredients -
* 1 eggplant
* 1 zucchini
* 1 red bell pepper
* 1\3 cup walnuts
* 2 cloves garlic
* 1\4 cup extra virgin olive oil
* 1\2 a lemon
* salt
preparation -
* wash the vegetables and poke holes in the eggplant and zucchini with a fork
* place on an oven tray and bake for 40 min, flip them half way
* meanwhile blend together the garlic, walnuts, salt and olive oil until smooth. I like to keep some crunch from the nuts but make sure the garlic is completely smash
* when the veggies are ready carefully take out the flesh from the eggplant, peel the bell pepper and take out the seeds, cut the zucchini in half and carefully squeeze the excess water out
* chop it all with a knife, mix in a bowl with the garlic walnuts mixture add the lemon, taste and adjust salt and lemon to taste
* keep in the fridge in a jar with some extra olive oil on top
Eat in a sandwich, as a dip or as an component. This spread is so flavorful, deep and
addictive . Enjoy!
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