I accidentally discovered this recipe and it certainly will be repeated many more times as it’s taste, smell and its enjoyment is an adventure.
1 medium sized eggplant
Dijon mustard with whole grains
Parmesan cheese (finely grated)
Greens (chopped parsley, dill or others)
Walnuts (previously pan fried) - * all nuts should be fried in advance in order to: 1) they get a completely different, more complete aroma and flavor; 2) get rid of all the germs and dirt.
Preheat the oven to 180-200 degrees. Use ventilation mode. Place baking paper on a pan and pour on some olive oil.
Cut Eggplant lengthwise into very thin slices and arrange on the pan. Once again, pour the olive oil and sprinkled with salt. Bake until eggplant is soft and slightly brown.
Put Eggplant into a blender, along with walnuts, Dijon mustard and salt to taste. Mix well. Then add finely grated cheese and herbs.
Place in a hermetically sealable jars.
Use as a spread over the fried bread or according to your preferences.