3 medium eggplants
100g feta cheese
4 cloves garlic, finely chopped
3 tbsp walnuts, chopped
2 tbsp fresh mint, chopped
4 tbsp olive oil
salt, pepper, chili, parsley
Roast eggplant (350 for 30 min or so) until very tender. Remove skin, chop flesh, place in strainer for 5 min to drain juices. Add everything else.
Source: Serbian Culinary Art by Jasmina Masala
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