Eggplant Caviar with Walnuts
A rich and flavorful eggplant dip with onions, lemon, and toasted walnuts. Perfect as a healthy spread or appetizer.
Equipment
- 3-quart slow cooker
- Baking sheet (for toasting nuts)
- Fork
Ingredients
- 1 medium eggplant peeled and sliced into ½-inch rounds
- 1 teaspoon salt divided
- 2 tablespoons olive oil
- ½ cup finely chopped onion
- 4 cloves garlic minced
- 2 tablespoons lemon juice
- ⅛ teaspoon cayenne pepper
- ½ cup toasted chopped walnuts
Instructions
- Preheat the oven to 375°F (190°C).
- Peel the eggplant and slice it into ½-inch rounds.
- Sprinkle the slices with ½ teaspoon salt and let them stand for 10 minutes.
- Rinse the slices and pat them dry with a paper towel.
- In a 3-quart slow cooker, combine the eggplant, olive oil, onion, garlic, lemon juice, the remaining ½ teaspoon salt, and cayenne pepper.
- Mix well.
- Cover and cook on low for 6–7 hours, or until the vegetables are tender.
- Turn off the slow cooker and mash the eggplant mixture with a fork until it is partially smooth.
- Stir in the toasted chopped walnuts.
- Serve immediately as a warm dip or place the mixture in a bowl, cover, and refrigerate for up to 24 hours before serving.
Notes / Tips / Wine Advice:
Toasting Nuts
Toasting nuts brings out their flavor and makes a little go a long way. To toast nuts, preheat an oven (or the toaster oven) to 350°F. Spread nuts in a single layer on a baking sheet. Toast for 8–12 minutes, shaking pan once during cooking time, until the nuts are fragrant and a bit darker in color. Let cool completely before chopping. Serving Tip: Serve with toasted pita bread, fresh vegetable sticks, or crackers for dipping. Wine Advice: Pair with a crisp, dry white wine like Sauvignon Blanc or a light-bodied red wine such as Pinot Noir.Nutritional Information
Calories: 170 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 14 g | Fiber: 3 g | Sugar: 3 g | Salt: 0.6 mg
