Eggplant Caviar with Walnuts
A rich, smoky eggplant dip with crunchy walnuts. Perfect as a spread or appetizer.
Equipment
- Baking sheet
- Food processor
- Mixing bowl
Ingredients
- 2 large eggplants
- 1/2 cup chopped walnuts
- 2 cloves garlic minced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Pierce eggplants with a fork and place on a baking sheet.
- Bake for 35-40 minutes, or until soft and collapsed.
- Let cool, then peel and scoop out the flesh.
- Place eggplant flesh, walnuts, garlic, lemon juice, and olive oil in a food processor.
- Pulse until smooth but still slightly chunky.
- Transfer to a mixing bowl.
- Stir in parsley, salt, and pepper.
- Chill for at least 30 minutes before serving.
Notes & Wine Advice
Serving Tip:
Serve with toasted bread, pita chips, or crackers.Wine Advice:
A dry rosé or a crisp white wine like a Pinot Grigio.Nutrition values
Calories: 210 kcal | Carbohydrates: 12 g | Protein: 4 g | Fat: 17 g | Sodium: 197.36 mg | Sugar: 4 g