Ingredients

• 1 - eggplant
• 1/2 cup - walnuts
• 1/2 cup - minced onion
• 1/4 cup - minced fresh parsley
• 1 tsp - minced jalapeno
• 1 - garlic clove, minced
• 2 tbsp - olive oil
• 1 tbsp - fresh lemon juice
• 1/2 tsp - salt
• freshly ground black pepper to taste

How to Make Eggplant "Caviar"

• Prick eggplant in several places with a fork.
• Place on a microwave-safe dish and microwave on high, uncovered, until soft and collapsed, about 10 minutes. Set aside to cool.
• Arrange walnut pieces on another microwave-safe dish and cook uncovered, until fragrant and toasted, for about 2.5 minutes. Chop fine.
• Scrape out the eggplant flesh and coarsely chop.
• In a large bowl, combine eggplant, walnuts, onion, parsley, chilli, garlic, salt and pepper.
• Slowly beat in the oil and lemon juice.
• Adjust seasonings if necessary.
• Cover loosely and let stand at room temperature to let the flavours meld. The longer it stays, the better it tastes.