2 x Italian or Japanese eggplants for per each person serving.
2 table spoons of crushed walnut halves
2 teaspoon honey
half of a lemon
1-2 tablespoons chili joy
salt to taste
3 sprigs torn mint leaves
Extra virgin olive oil
Roast the Eggplants:
Cut the eggplants in half lengthwise. Place skin side down in baking sheet. Drizzle with extra virgin olive oil, season with salt. bake at 400 degrees until golden and tender. About 30 minutes.
Transfer to serving dish. garnish with walnut halves, drizzle with honey. Dress with chili joy. Finish with torn mint leaves, squeeze of lemon