Lightly oil 2 baking sheets and preheat the oven to 400 degrees. Wash the eggplants and slice them crosswise about 3/8-inch thick, making sure there are at least 12 slices. Place them on the prepared baking sheets along with the quartered red bell pepper. Bake for 25 to 30 minutes. While the eggplants are baking, assemble the filling.
To make the filling, coarsely grind the walnut pieces in a nut grinder or food processor, put them into a medium-sized mixing bowl, and set them aside. Pulse the garbanzo beans and the 1/4 cup reserved garbanzo liquid in the food processor and process until almost pureed. Add the lime juice, dry mustard, garlic, salt, and cayenne and process until well combined. Spoon the garbanzo mixture into the nuts along with the minced green onions, and mix well.
To assemble the cornucopias, cut the roasted red pepper into 12 strips lengthwise, and place a strip on each slice of roasted eggplant. Put approximately 1 Tbsp. of garbanzo filling in the center of each eggplant slice. Pinch the bottom together to form a cornucopia and secure it with a toothpick.
Sprinkle the exposed filling with paprika. Arrange the cornucopia on a serving platter, place a nest of parsley in the center, and overlap the red pepper strips over the parsley for garnish. Serve hot or cold.
Originally Submitted
2/15/2011
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