1 eggplant, about 1 1/4 lb (565 g), halved lengthwise

5 garlic cloves, unpeeled

1/4 cup (60 ml) olive oil

1/4 cup (35 g) cherry tomatoes, quartered

2 tbsp roasted walnuts, finely chopped

1 tbsp chives, finely chopped

24 parmesan and chives crackers

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.

Place the eggplant, cut side down, and the garlic cloves on the baking sheet. Drizzle with 1 tbsp (15 ml) of the oil. Bake for 25 minutes or until tender. Let cool for 10 minutes. Peel the eggplant and garlic.

In a food processor, purée the eggplant and garlic with 2 tbsp (30 ml) of the oil until fairly smooth. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed. Transfer to a bowl.

Drizzle with the remaining oil and top with the tomatoes, walnuts and chives. Serve warm with the crackers.

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