Balkan Roasted Eggplant Pepper Walnut Sauce 🍆✨ | Granny Zen Kitchen

Ingredients

• Roasted vegetables 🍆
• 🍆 700 g eggplant, halved lengthwise (2 medium / 1.54 lb)
• 🌶 300 g red bell peppers (2 large / 10.6 oz)
• 🫒 30 ml olive oil (2 tbsp / 1 fl oz)
• 🧂 4 g fine sea salt (¾ tsp / 0.14 oz)
• ⚫ 1 g black pepper (½ tsp / 0.03 oz)
• 🌰 90 g walnuts, toasted (¾ cup / 3.2 oz)
• 🧄 4 garlic cloves, roasted or finely grated (4 cloves / 0.7 oz)
• 🍋 25 ml lemon juice (1 tbsp + 2 tsp / 0.85 fl oz)
• 🫒 45 ml olive oil (3 tbsp / 1.5 fl oz)
• 🌶 3 g sweet paprika (1 tsp / 0.1 oz)
• 🌫 1 g smoked paprika (½ tsp / 0.03 oz)
• 🥛 60 g Greek yogurt or thick plain yogurt, optional (¼ cup / 2.1 oz)
• Finish 🌿
• 🌿 15 g fresh parsley, chopped (⅓ cup / 0.5 oz)
• 🌿 8 g fresh dill, optional (2 tbsp / 0.28 oz)
• 🫒 10 ml olive oil for topping (2 tsp / 0.3 fl oz)
• 🌰 15 g walnuts, chopped, for topping (2 tbsp / 0.5 oz)
• 🌶 1 pinch sweet paprika for topping