Barbecued Eggplant-Walnut dip

Ingredients
4 small eggplants
1/2 C grated walnut
1 tsp. hot chili pepper paste
1 Tbsp. tomato paste
1tsp. turmeric
1tsp. grind-ed peppercorn
Salt as desired
1tspn. Cumin
One Tbsp. olive oil
 
Making
Barbecue eggplants on the embered coal (or on stove)
Carefully peel them and scoop out the inside, transfer into a clean bowl and smash them with fork.
Add all other ingredients mix with fork gently until the mixture becomes a paste texture.
Spread on the toasted bread as an appetizer.
9/9/2022

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