Here is a set of products we need.

Eggplant wash, dry, peel, bake in the oven without added fat. Before baking cut the eggplant lengthwise into two halves. I baked in the oven on the upper level, 30 minutes at 220 degrees. It all depends on your oven, in any case, the willingness of the eggplant should be checked periodically. When the eggplants are ready, they have wrinkled skin, is easily removed, the flesh is dark and soft.

Bake until the eggplants, clean and cut into half rings, two small bulbs.

Then passeruem onion in hot oil over medium heat until Golden brown, until done.

Shelled walnuts grind convenient way for you. I used the blender.

Get the eggplant out of the oven. When cool, remove the skins, cut into strips. Sprinkle with salt and pepper to taste.

The cherry tomatoes cut into quarters. Chop the garlic, I used garlic press.

Eggplant stir gently with garlic, fried onions (added with vegetable oil, which were roasted), walnuts. All mix well, then add the tomatoes, trying to doselevel, if necessary. You can add chopped greens to your taste. A very hearty appetizer, the delicious cold.