3-4 tomatoes, sliced
1 cucumber, sliced
1/3 cup walnuts, crushed
2-3 cloves garlic, finely cut
1. Bake the aubergines and peppers on a hot plate, peel and cut into small pieces.
2. Add the diced cucumber, crushed walnut kernels and garlic, the vinegar, oil and salt, stir and arrange on a plate.
3. Top with tomato slices and finely chopped parsley. Sprinkle with some more oil.