This is a traditional Macedonian dish, and it is found on tables everywhere in
1 large eggplant
2 to 6 cloves garlic
Salt (enough to lightly cover the garlic)
Handful roughly chopped walnuts
Heat oven to 350 degrees F.
Wash eggplant. Poke holes into eggplant randomly with a fork. Place eggplant
on a cookie sheet which has been covered with aluminum foil. Roast the eggplant
until it is thoroughly cooked and collapses (about 30 to 40 minutes).
While the eggplant is roasting, mash garlic and salt with mortar and pestle until
it becomes pasty.
To cool eggplant quickly, slice in half, and leave draining in the sink in a
colander. When cool, peel the skin off. Chop eggplant into medium-size chunks.
In bowl, combine eggplant and garlic, mashing eggplant and stirring the garlic
throughout. When it is consistently mushy, throw in a handful of chopped walnuts
to add crunch and texture. You can add olive oil, a squeeze of fresh lemon, and
even cilantro if desired.