Roasted Eggplant and Walnut Spread

2 large eggplants, cut in half lengthwise
1⁄2 cup extra-virgin olive oil
1⁄2 cup toasted walnuts, coarsely chopped
2 garlic cloves, peeled
2 Tbs. lemon juice
1 Tbs. red wine vinegar
2 tsp. fine sea salt
1 tsp. sugar
Preheat oven to 450 degrees. Brush the eggplant halves with a little of the olive oil. Place them on a baking pan and bake for about 25 minutes, until the skin is blistered and shriveled. Remove from oven and cool for a few minutes, until easy to handle.
Using a spoon, scrape out the pulp, discarding as many of the seeds as possible, but reserving the skin. Add the eggplant, a little at a time, to the bowl of the food processor and pulse on and off.
Add the remaining olive oil, walnuts, garlic, lemon juice and vinegar, and pulse until well combined. The eggplant puree does not have to be perfectly smooth. Season with the salt and sugar if necessary, as eggplants sometimes impart a trace of bitterness.
(Rebecca Ets-Hokin)