Ingredients
800 g eggplant
400 g peppers
100 g walnuts
60 ml sunflower oil
salt
5 cloves garlic
Method
Peppers and eggplants are roasted, peeled and crushed in a mortar or digest. The resulting puree is seasoned with crushed garlic and salt. The oil is poured in a thin stream, while stirring continuously. Finally add chopped walnuts. Optional the kyopolou can be seasoned with a little vinegar (lemon juice).
Containers:
Difficulty
Easy
Tested
0 users
Comments
I do it with ready-roasted aubergines and peppers from a jar.