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