Eggplants sauce with walnuts
The combination of nuts and pungent flavor of the vinegar used in this recipe, gives this Greek sauce, which called melitzanosalata karythia, a good tart flavor that goes wonderfully with slices of pitta, raw vegetables and savory cheeses.
4 lb. 6 oz. (about 2 kg) large purple eggplants,
3 cloves of garlic,
5 tablespoons (75 ml) extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon salt,
1/2 teaspoon freshly ground black pepper and allspice (at will),
Bunch of fresh parsley, finely chopped,
7 tablespoons coarsely chopped walnuts
Preheat the oven to 375F (190 C). Trim the stems of the eggplant, rinse and dry it up. Put the eggplants whole on a baking sheet and cook for 1 hour. Remove from oven and let cool.
Once warmed, remove the skin (it can be easily removed by hand) and put the pulp into a colander to drain for about 15 minutes or until drained more. Put the flesh of the eggplants with the other ingredients in a food processor and chop until the mixture is blended.
You can stretch your eggplant flesh with a fork and then mix all the ingredients to become a homogeneous mixture, adding oil and vinegar alternately.
Serve the sauce cold or at room temperature.