Spreads

Roasted eggplant spread with walnuts and garlic

Roasted eggplant blended with walnuts, garlic, salt, and pepper into a thick spread for toast or a pasta sauce. Makes 2 jars.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
10 min
Cook time
30 min
Temperature
180 °C (350 °F)
Servings
2 jars
Difficulty
Medium
Cuisine
Slovak
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This eggplant spread with walnuts and garlic is made with four ingredients and can be served on toast or used as a pasta sauce. Whole eggplants are pierced with a fork and roasted for about half an hour at 180 °C (350 °F). Once roasted, they are cut up and blended with chopped walnuts, crushed garlic, salt, and pepper into a thick paste.

Store the spread in sealed jars in the refrigerator and eat within two days. It also works well for adding flavor to other dishes.

Ingredients

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Instructions

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  1. Rinse the eggplants, pat dry, and prick all over with a fork. Place them whole on a baking sheet and roast at 180 °C (350 °F) for about half an hour.

  2. Cut up the roasted eggplants and grind in a coffee grinder or blend. After blending briefly, add the walnuts and crushed garlic, season with salt and pepper, and blend again until combined.

  3. Refrigerate the spread in sealed jars within two hours and eat within 2 days, as the UK's Food Standards Agency (FSA) recommends for cooked foods, or freeze it. Use it as a sauce or to add flavor to other dishes.

Tip: The eggplant is done when it yields all the way to the center when pressed and the skin is wrinkled. Let the chopped flesh drain briefly in a strainer before blending so the spread will not be runny.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
59 kcal
Protein
1.8 g
Carbohydrates
6.5 g
of which sugars
3.5 g
Fat
3.7 g
of which saturates
0.4 g
Fiber
3.2 g
Salt
0.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Baklažánová nátierka s vlašskými orechmi a cesnakom

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