Eggplant salad with tahini and walnuts

METHOD

Wash the eggplants, dry them, pierce them (so they won’t burst during roasting) and place them in a medium oven pan. Roast in the oven at 200^oC set to fan for about 30 minutes. Then cut the eggplants in halves perpendicularly and use two spoons to remove the flesh and place it in a bowl. Add salt, pepper, the tahini, the grounded walnuts, and the herbs coarsely chopped. Last, add the oil and mix. Garnish with whole walnuts and sprigs of parsley and serve.