Eggplant Salad with Mount Parnon Walnuts

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Ingredients

8 pieces of bulbous eggplants
1 cup coarsely chopped walnuts
6 tablespoons grated Parmesan
1/4 teaspoon smoked paprika
6 tablespoons mayonnaise
1/2 teaspoon grated garlic
A pinch of pepper

Instructions

Roast the whole eggplants in the oven and then peel them on the outside.
Mix all the ingredients in a bowl to create a homogeneous mixture.
Serve on a slice of fresh bread.

Notes

For a richer flavor, consider drizzling a small amount of fresh olive oil on top.