By Sharon123 on August 09, 2005
"Adapted from the New Basics Cookbook by Julee Rosso & Sheila Lukins(authors of The Silver Palate Cookbook), this is great served on the end of crisp Belgian endive leaves, atop soft scrambled eggs for brunch, or spread on grilled peasant bread toast."
Serving Size: 1 (727 g)
Servings Per Recipe: 1
"Fantastic! I added toasted sunflower seeds instead of the walnut which makes it an ideal low carb, good for candida diets too phase 1. Spoon it inside a zuccini or cucumber cup!"
"What a marvelous appetizer. The flavors were all wonderful together. I loved the soft, mellow eggplant (left the peel on), combined with the cruncy, toasted walnuts, and chilies. I used 2 tsps. fresh jalapeÃ±os instead of one. The lemon juice added a very complimentary tartness to the dish. This was wonderful, Sharon, and I thank you for posting. My guests really enjoyed this a lot!!! :-)"