Eggplant, pepper and walnut spread

Ingredients for 1 servings:

• 1 m.-large eggplant(s)
• 2 bell peppers, yellow or red
• 50 g walnuts
• 1 large garlic clove(s)
• herbs, Italian
• black pepper
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Clean the eggplant and peppers and cut them in half. Grill them on the top rack of the oven at 180°C. When the pepper skins blister, they’re done. The eggplant should be nice and soft. Then remove the skin. This is easiest if you let both steam off in a plastic bag. Meanwhile, crush the walnuts in a mortar and pestle until finely chopped; there shouldn’t be any large pieces left, but they should still be coarser than ground walnuts. Place the vegetables in a tall container and puree them together with a crushed garlic clove. Stir in the walnuts and spices (amount to taste). And the spread is ready. It also tastes delicious as a dip. I sometimes make a little extra and then freeze it.