Eggplant Caviar served in a rustic artisan bowl, featuring a creamy mashed eggplant mixture topped with finely chopped toasted walnuts, drizzled with olive oil, and sprinkled with cayenne pepper. The dish is styled on a weathered wooden table with fresh lemon wedges, a wooden spoon, and a small bowl of toasted walnuts, illuminated by soft natural light for a cozy and inviting presentation.

Eggplant Caviar with Walnuts

A rich, smoky eggplant dip with crunchy walnuts. Perfect as a spread or appetizer.
Portions:4
Preparation Time: 20 minutes
Cooking Time:40 minutes
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Equipment

Ingredients

  • 2 large eggplants
  • ½ 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 / Tips / 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.

Nutritional Information

Calories: 210 kcal | Carbohydrates: 12 g | Protein: 4 g | Fat: 17 g | Fiber: 6 g | Sugar: 4 g | Salt: 0.2 g
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Recipe Category Snacks / Starters / Vegetables
Country American
Holliday: Sunday Dinner
Season: Autumn
Diets Gluten Free / Vegetarian
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