Savory Eggplant and Walnut Spread
This delightful Savory Eggplant and Walnut Spread is a versatile dish inspired by the New Basics Cookbook by Julee Rosso & Sheila Lukins. Perfect for any occasion, it shines as an appetizing dip when served on crisp Belgian endive leaves, makes an elegant topping for soft scrambled eggs at brunch, and transforms grilled peasant bread into a gourmet delight. With the smoky richness of roasted eggplant harmonizing with the earthiness of walnuts, this spread is enhanced by fresh herbs and a touch of chili heat, delivering a refreshing burst of flavor. Whether you're hosting a gathering or simply enjoying a quiet afternoon snack, this recipe is sure to impress your guests.
N/A
Servings
120
Calories
10
Ingredients
Ingredients
eggplant
1 medium (pricked with fork)
walnut pieces
1/2 cup (toasted and chopped)
onion
1/4 cup (minced)
fresh parsley
1/4 cup (minced)
hot chili pepper
1 teaspoon (minced (to taste))
garlic
1-2 cloves (minced)
salt
1/2 teaspoon (to taste)
black pepper
to taste (fresh ground)
extra virgin olive oil
2 tablespoons
fresh lemon juice
1 tablespoon
Instructions
1
Prick the eggplant in several places using a fork to allow steam to escape. Place it on a microwave-safe dish and cook on high for about 10 minutes, or until the eggplant is soft and collapsed. Alternatively, for a more smoky flavor, roast the eggplant in a preheated 350°F (175°C) oven for 30-45 minutes until tender. Once done, set aside to cool.
2
While the eggplant cools, arrange the walnut pieces in a single layer on a baking sheet. Place the baking sheet in the same oven (if using) for the last 5-7 minutes of the eggplant's cooking time, or toast them in a dry skillet over medium heat until fragrant and lightly browned. Once toasted, chop the walnuts finely.
3
After the eggplant has cooled, carefully scrape the flesh into a wooden or glass bowl, discarding the skin. Use a knife to coarsely chop the eggplant flesh.
4
In the bowl with the chopped eggplant, stir in the toasted walnuts, minced onion, minced parsley, chili pepper, minced garlic, salt, and ground black pepper to taste. Gradually drizzle in the extra virgin olive oil and fresh lemon juice, mixing well. Adjust the seasoning according to your preference.
5
Cover the bowl loosely and allow the flavors to meld at room temperature for several hours before serving, allowing the spread to reach its full potential. Serve as a dip, spread, or garnish as desired. Enjoy with various accompaniments.
Nutrition Information
9g
Fat
6g
Carbs
3g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Eggplant and Walnut Spread?
It is a versatile dish inspired by the New Basics Cookbook that combines the smoky richness of roasted eggplant with the earthiness of walnuts.
Who created the cookbook that inspired this recipe?
The recipe is inspired by the New Basics Cookbook by Julee Rosso and Sheila Lukins.
Is this recipe suitable for vegans?
Yes, this spread is tagged as vegan and contains only plant-based ingredients.
Is the Savory Eggplant and Walnut Spread gluten-free?
Yes, the ingredients in this recipe are gluten-free.
What are the primary ingredients in this spread?
The main ingredients include eggplant, walnut pieces, onion, fresh parsley, hot chili pepper, and garlic.
How do I prepare the eggplant for cooking?
You should prick the eggplant in several places with a fork to allow steam to escape before cooking.
Can I cook the eggplant in a microwave?
Yes, you can cook it on high for about 10 minutes until it is soft and collapsed.
What is the alternative method to cooking eggplant in the microwave?
For a smokier flavor, you can roast it in a preheated 350°F oven for 30-45 minutes.
How do I toast the walnuts for this recipe?
Walnuts can be toasted on a baking sheet in the oven for 5-7 minutes or in a dry skillet over medium heat until fragrant.
How should the walnuts be prepared after toasting?
Once toasted, the walnut pieces should be finely chopped.
What part of the eggplant is used in the spread?
Only the flesh of the eggplant is used; the skin should be discarded after roasting.
What kind of bowl is recommended for mixing?
A wooden or glass bowl is recommended for scraping and mixing the eggplant flesh.
Does this recipe contain garlic?
Yes, it uses 1-2 minced cloves of garlic.
Is the spread spicy?
It contains 1 teaspoon of minced hot chili pepper, which can be adjusted to your preferred heat level.
What kind of oil should I use?
The recipe calls for 2 tablespoons of extra virgin olive oil.
How much lemon juice is needed?
The recipe requires 1 tablespoon of fresh lemon juice.
How many calories are in a serving of this spread?
There are 120 calories per serving.
What is the fat content of the Savory Eggplant and Walnut Spread?
The spread contains 9g of fat per serving.
How much protein is in this recipe?
There are 3g of protein per serving.
Is this spread high in fiber?
Each serving contains 3g of fiber.
What are the carbohydrate counts for this recipe?
There are 6g of carbohydrates per serving.
How long should the spread sit before serving?
It should sit at room temperature for several hours to allow the flavors to meld.
How can I serve this spread as an appetizer?
It can be served as a dip on crisp Belgian endive leaves or on grilled peasant bread.
Can this be served for brunch?
Yes, it makes an elegant topping for soft scrambled eggs.
What type of parsley should I use?
The recipe specifies 1/4 cup of minced fresh parsley.
Is the onion cooked or raw?
The onion is minced and stirred into the eggplant mixture raw.
Can I adjust the seasoning?
Yes, you should adjust the salt and ground black pepper according to your preference.
Is this recipe considered healthy?
Yes, it is tagged as a healthy, vegetarian, and nutrient-dense dish.
How many ingredients are in this recipe total?
There are 10 ingredients in this recipe.
What is the oven temperature for roasting the eggplant?
The oven should be preheated to 350°F (175°C).