Eggplant caviar with walnuts and cheese

Preheat the grill to the highest setting. Fill aubergines in some places with a fork. Place aubergines and peppers about 15 cm under the hot grill. Roast vegetables until pulp is soft and peel blackened (peppers 10 to 15 min., Aubergines approx. 20 min.). Vegetable regularly. Put peppers to scale and leave them covered for about 10 minutes. Let the aubergines cool down slightly. Meanwhile mince walnuts. Parsley finely chop. Peel garlic.

Peel peel of bell peppers and eggplants with a sharp knife. Halve peppers, remove seeds and seeds and cut peppers into small pieces. Briefly puree eggplant flesh in kitchen machine. Squeeze out garlic. While the engine is running little by little, add oil. Mix lemon juice, vinegar, paprika, walnuts, cheese and 3/4 of the parsley. Season with salt and freshly ground pepper. Sprinkle with rest of parsley. Serve with triangles of warm shawarma bread, sesame crackers or toasted baguette.