How to Make It
Place eggplant, cut sides down, in a well-greased 13" x 9" pan. Bake at 425° for 30 minutes or until very tender. Cool. Peel and coarsely chop eggplant. Place eggplant in a food processor; add 1/2 cup walnuts and next 4 ingredients. Process until smooth. Spoon eggplant mixture into a bowl, and stir in remaining 1/2 cup walnuts. Garnish, if desired. Serve with pumpernickel slices or pita bread.
Christmas with Southern Living 2000