Eggplant Puree (Patlıcan Ezmesi)

This is an 
updated post. One of my eggplant recipes my mom used to love. Today is the first anniversary of her death.
I made this appetizer again in winter this time and made some addings for better taste.
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'I don't know what happend to me this week. This is the second time I cooked eggplant in a week :D

3 eggplants (Italian)

2 tomatoes

3 garlic gloves (smashed)

1/2 cup olive oil

3-4 tbsp red wine vinegar
1 lemon, salt
1/2 tsp black pepper
1/2 tsp red crushed pepper
red crushed pepper is known as 'pul biber' here in Turkey and very popular.

3/4 cup walnuts(crushed)

tomato slices, parsley for garnish

After wash the eggplants dry and split lenghtwise in helves. Roast them about 40 minutes or until the back of the eggplant looks collapsed.(400 degrees) Let them cool. Peel the skin off. Toast them with the juice of a lemon and salt. Set aside.

Meanwhile, combine olive oil, (eggplant lovers know that eggplants are heavy drinkers of  oil :D) garlic, vinegar, spices, walnut (keep some aside for garnish) and some more salt together.

Process eggplants until smooth and add the mixture. Place it in a serving plate.

Garnish with tomato slices, parsley (optional) and sprinkle with the rest of the walnuts.'