1 Large Eggplant (adjust recipe if small) Prick the eggplant with a fork and place in microwave for 10 minutes. It will collapse. Cool it then scrape out the insides and set aside. Put walnuts on plate and microwave for 2-1/2 minutes. In large bowl, combine all ingredients or put into food processor and chop. Cover loosely and let sit at room temperature at least 2 hours to set flavors. Use on crackers or crudites. Delicious as a spread.
1/2 cup Walnuts, finely ground
1/4 cup minced onion (less according to taste)
1/4 cup fresh Parsley, minced
1 Garlic clove, minced
1/2 tsp. Salt
2 Tbs. Olive Oil
1 Tbs. fresh Lemon Juice
