1. Eggplant Rolls with Walnut Bazhe

Ingredients:

2 eggplants

150 g walnuts

1 garlic clove

1 tsp wine vinegar or lemon juice

3 tbsp olive oil

A little coriander, paprika, salt

Preparation:

Slice the eggplants lengthwise, brush with oil, and bake until soft.

Puree the walnuts with garlic, vinegar, spices, and a little water into a creamy mixture.

Form the eggplant rolls.

2. Festive Nut-Honey Cubes (European Gozinaki)

Ingredients:

200 g walnuts (lightly toasted)

150 g honey

40 g oats or fine breadcrumbs

A pinch of cinnamon

Preparation:

Coarsely chop the walnuts and toast briefly.

Gently mix the honey with cinnamon and oats (do not heat above 40 °C / 104 °F!).

Stir in the walnuts, press the mixture into a mold.

Let set in the refrigerator, then cut into cubes.

3. Baked Camembert with Walnut-Pomegranate Paste

Ingredients:

1 Camembert

80 g walnuts

1 tbsp honey

1 tsp pomegranate sauce (or balsamic vinegar)

Preparation:

Score the top of the Camembert in a cross pattern.

Chop the walnuts and mix with honey and sauce.

Bake the Camembert at 180 °C (356 °F) for about 10–12 minutes.

Top with the walnut mixture.