1 head garlic

1 large eggplant, halved

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) coarsely crumbled feta

1/4 cup (60 ml) toasted walnuts

Salt and pepper

With the rack in the middle position, preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.

Slice off the top of the garlic bulb and wrap the bulb in aluminum foil. Place on the baking sheet.

Lay the eggplant halves flesh side down on the baking sheet. Bake until the eggplant is very tender, about 30 minutes. Let cool.

Using a spoon, scoop the flesh out of the eggplant and place in a sieve. Let drain for 2 or 3 minutes.

Place the eggplant in a food processor. Squeeze the garlic into the food processor. Add the remaining ingredients. Purée. Season with salt and pepper.

Serve as a dip or a sandwich spread.

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