|Garlic||4 Clove (20 gm) (Unpeeled)|
|Eggplant||1 Pound (1 In Number)|
|Finely chopped walnuts||3 Tablespoon|
|Lemon juice||2 Teaspoon|
|Olive oil||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
1 Preheat the oven to 400° F.
Wrap the garlic cloves in aluminum foil.
Prickthe skin of the eggplant a few times with a fork and place it on a baking sheet along with the garlic.
Bake for 30 minutes or until the garlic packet feels soft.
Bake the eggplant an additional 20 minutes or until soft.
2 Unwrap the garlic, squeeze the cloves into a medium-size bowl, and mash them.
Halve the eggplant and scrape the flesh into the bowl, discarding most of the seeds.
With a fork, mix in the walnuts, lemon juice, oil, coriander, cumin, paprika, cinnamon, and salt.
Spoon into a small serving bowl and serve at room temperature or chilled with whole-wheat crackers.