- 6 eggplants,
- 1/2 cup of finely ground walnuts,
- 1 clove of garlic,
- Half of a lemon juice,
- 1 tablespoon tahini,
- 1 tablespoon olive oil,
- Sumac and chopped parsley for serving.
- Roast the eggplants over stove or in the oven,
- Peel and chop finely,
- Add walnuts, chopped garlic, lemon juice, tahini, olive oil and salt, mix well,
- Take the salad into a serving plate and garnish with chopped parsley and sumac.