Kjopoolu – Aubergine Paste with Tomatoes

Remove the peel from the garlic and crush finely with a little salt. Add oil drop by drop, stirring throughout.

Roast the peppers, remove the peel and remove the core. cut and stir in a mortar with pressure until uniform.

Roast the melanzane in hot oven (until they become completely black on the outside). Now remove the peel from the melanzane and add them in the mortar, stirring.

Add the tomatoes last: blanch (scald) in hot water, remove the skin and cut off.

Add to the paste and stir heartily.

Season with salt and tartaric acid diluted with a little water to taste. Garnish with parsley and finely chopped walnut kernels.

Mix with white cheese to taste (**).

(*) or mild vinegar

(**) with a dry goat cheese tastes best to me

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