Eggplant-paprika-walnut Spread

Summary

Ingredients

• 1 m. Eggplant (s)
• 2 bell peppers, yellow or red
• 50 g walnuts
• 1 large clove garlic
• Herbs, Italian
• Black pepper
• salt

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Instructions

1. Clean the aubergine and peppers and cut them in half. Grill at 180 ° C in the oven on the top shelf. If the bell pepper skin starts to bubble, it`s done. The eggplant should be nice and soft. Then skin everything. The easiest way is to let both evaporate in a plastic bag.
2. Meanwhile, pound the walnuts nice and small in a mortar, there shouldn`t be any larger pieces, but it should also be coarser than with ground walnuts.
3. Put the vegetables in a tall container and puree them together with a pressed clove of garlic. Stir in the walnuts and spices (amount according to taste).
4. And the spread is ready. Also tastes very tasty as a dip. Sometimes I do a little more and then freeze.