Roast Eggplant with Walnuts Recipe

• 2¾ lbs Eggplants
• 1 Green Bell Pepper
• 2 Garlic Cloves
• 1 cup Walnuts (chopped and divided)
• ½ tsp Salt
• 1 cup Ricotta Cheese
• 2 tbsp Extra Virgin Olive Oil
• 1½ tbsp Vinegar
• ¼ tsp Salt
• 1/8 tsp Black Pepper (freshly ground)
• 2 tbsp Parsley (chopped)

• Using a sharp fork, pierce the eggplants in 2 to 3 places.
• Place them on a height in the grill and set them over a medium-low heat.
• Turn them about 3 times, giving 15 minutes to one side, till they are completely soft and the skin get black and blistery. This will take about 45 minutes.
• Remove the eggplants from the grill and cool them slightly.
• Remove the black parched skin and squeeze gently, to remove any juices. Discard the juices.
• Crush the eggplant pulp with a fork, to form a puree.
• Grill the green bell pepper till it is soft.
• Remove and cover with a plastic sheet. Let it cool.
• Core, seed and slip off the skin.
• Chop the bell pepper finely and mix with the eggplant puree.
• Place garlic cloves, ½ cup walnuts and ½ tsp salt in a food processor. Blend them to a paste.
• Add ricotta cheese, olive oil, vinegar, salt and black pepper. Blend again to combine the ingredients.
• Mix the walnut mixture with the eggplant mixture in a large mixing bowl.
• Sprinkle parsley and remaining ½ cup walnuts on top.
• Serve with toasted and crisp pita.