Eggplant Puree With Sage & Walnut Vinaigrette

Eggplant Puree:

1. Put whole tomatoes, onions, garlic, chilli and eggplant into a preheated iron skillet

2. Season with salt and cover it, let it smoke

3. Keep rotating the vegetables in between so that they all cook uniformly

4. Cook until all vegetables become soft and smoky flavour gets absorbed

5. Take out eggplant and remove the peel, put it back into skillet and mix everything well

6. Keep mixing and seasoning until you get your desired consistency and take off from heat

Vinaigrette:

1. Finley chop sage leaves

2. Crush few walnuts

3. Put half tablespoon lemon juice in a bowl

4. Put 1 teaspoon olive oil in the bowl

5. Mix sage and walnut into it

6. Season with salt

7. Put some whiteseasme seeds

8. Mix well

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