Roasted Eggplant Salad with Walnuts ( A Turkish Recipe)

from turkishcookbook.com
( serves 4)

Ingredients
2 large eggplants
Juice from 1/2 lemon juice ( or acc to taste)
50 ml extra virgin olive oil
1/2 tsp cayenne pepper
Salt
Pepper
Topping:
1/3 cup walnuts, crumbled

Directions
Before putting them in the oven, make holes on the eggplants with a fork so that they will soften and roast better. Then place them on an oven tray and roast for about 25 minutes on broil. Alternatively, you can barbecue them until softened. Then peel them, remove any seeds and place in a strainer to drain.
Place the roasted eggplants in an ovenproof dish. Cut into small pieces with a knife. Add the lemon juice, olive oil, cayenne pepper, salt and pepper and toss. Sprinkle the walnuts all over.
Place the dish on the second rack from the top in the oven. Grill for about 4 minutes until walnuts become lightly roasted.