شكشك الباذنجان

Prepare the eggplant: Roast the eggplant on an open flame or in the oven until fully cooked, then dice into small cubes.

In a bowl, mix feta cheese, strained yogurt, chopped dill, and minced garlic.

Add the diced eggplant, chopped walnuts, and salt to the cheese mixture and gently combine.

In a small bowl, mix olive oil with paprika.

Drizzle the paprika-infused olive oil over the eggplant mixture

Garnish with fresh dill and chopped walnuts before serving.