Αubergine salad is very common in Greece and there are numerous versions of it. This doesn’t mean there is no room for one more version: mine.
Blame it for losing your friends if you want, but you can’t blame it for being tasteless. I think it’s a great sandwich spread too, especially combined with mozzarella. Just stay at home, alone and contemplate for a couple of hours after you have had it.
Please, before you serve it ask people if they are allergic to walnuts. Many people are, and it just never crosses our minds to ask. But we could kill them with the walnuts before we had a chance to kill them with our garlic breath.
- 2 aubergines
- 2-3 chopped garlic cloves
- Olive oil
- One yellow capsicum pepper (red or orange is fine too)
- One tablespoon balsamic vinegar
- 10-15 walnuts
Cut the aubergines in squares. Heat olive oil and sauté 2 garlic cloves, then add aubergines and cook until they are tender. If you see that you are running out of liquid in the pan, add some water.
Purée the aubergines in a blender. Add one more garlic clove, 1 tablespoon olive oil, ½ tablespoon balsamic vinegar in the blender bowl. Also, add the capsicum, the walnuts, salt and pepper. Puree again and add more salt, pepper or balsamic vinegar if you want.Serve cold with some finely chopped walnuts on top.