1.
Cut three or four
slits (about 2 “ long,
1/2 “ deep) into
eggplant.
2.
Coat with
balsamic vinegar, and
grill (or roast in 400
F° oven about 20
minutes) until eggplant
collapses.
3.
Scoop flesh out
from eggplant, discard
skin, and roughly chop
the flesh.
4.
Place in a
medium-size mixing bowl.
5.
Add ground
walnuts, olive oil, salt
and pepper, vinegar, and
garlic
6.
Mix well and
check seasoning.
7.
Spoon into a
serving dish and top
with parsley, feta, and
chopped walnuts.
8.
Serve with warm pita
bread.
