This is fermented in oil,
6 small eggplant,
chili powder,
walnuts
salt
paprika
olive oil
I had cashews on hand so i used those instead of walnuts and you can leave out the paprika but i like it
blanch egg plant, this takes about 5 minutes in a low boiling pot of water
set aside to cool
grind nuts, salt and spice in a coffee mill or food processor
slit the eggplant from the stem down into quarters (leave stem on)
rub the mixture in the crevasses of the eggplant
store in a tall jar stem up for 12 hours
after 12 hours pour off moisture in teh bottom
add oil to cover
let stand for 10-12 days
its a great appetizer or ground into a dip ... the best nut is walnut but use what you have
