2 large aubergines.
Juice of 2 lemons.
4 tblsp olive oil.
4 garlic cloves, crushed.
5 tblsp fresh parsley, chopped.
Seasoning.
50g walnuts, chopped.
Char grill or bake the aubergines until soft. Cool them, then peel off and discard the skins. Press the aubergines to remove any liquid.
Chop the aubergines into small pieces and add the lemon juice, garlic, parsley and olive oil. Season to taste. Add the chopped walnuts.
