Homemade eggplant and walnut dip

Last night I made a vegan eggplant and walnut dip that I ate with carrots and celery sticks for lunch today.

Here are the ingredients:
1 medium eggplant, 1/2 cup walnuts, 1 lemon, 1 TBspoon extra virgin olive oil, 1 tspoon ginger, sea salt and ground black pepper.

I mixed all the ingredients in a food processor after I roasted the eggplant for 40 minutes and let it cool.

Voilà! It's simple to make and delicious!