Ingredients:

• 1 – Eggplant
• 1/2 cup – Walnuts
• 1/2 cup – minced Onion
• 1/4 cup – minced fresh Parsley
• 1 tsp – minced jalapeno
• 1 – Garlic clove, minced
• 2 tbsp – Olive oil
• 1 tbsp – fresh Lemon juice
• 1/2 tsp – salt
• freshly ground black pepper to taste

Method:

1. Prick eggplant in several places with a fork.
2. Place on a microwave-safe dish and microwave on high, uncovered, until soft and collapsed, about 10 minutes. Set aside to cool.
3. Arrange walnut pieces on another microwave-safe dish and cook uncovered, until fragrant and toasted, for about 2.5 minutes. Chop fine.
4. Scrape out the eggplant flesh and coarsely chop.
5. In a large bowl, combine eggplant, walnuts, onion, parsley, chilli, garlic, salt and pepper.
6. Slowly beat in the oil and lemon juice.
7. Adjust seasonings if necessary.
8. Cover loosely and let stand at room temperature to let the flavours meld. The longer it stays, the better it tastes.

Recipe courtesy of Bramaramba Chandrashekar