Eggplant Purée with Walnuts

The combination of eggplant and spinach is delicious. This healthy dish can be served either as a side dish or as a snack spread over a slice of bread. 

Eggplant Purée with Walnuts

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 2


  • 2 large eggplants
  • 2 - 4 garlic cloves, peeled and minced
  • ½ cup shelled walnuts, coarsely chopped
  • ½ cup extra-virgin olive oil
  • 2 tbsp strained fresh lemon juice
  • 1 - 2 tbsp red wine vinegar
  • Salt, to taste


  1. Preheat oven to 220°).
  2. Wash the eggplants and drain. Using a fork, pierce the eggplants in several places.
  3. Place the eggplants on an ungreased baking dish and place in the oven. Bake for 20- 25 minutes, turning 1-2 times, until the skin is shriveled. Let them cool.
  4. Meanwhile, place the walnuts, garlic and 2 tablespoons of the olive oil in a blender and process until the mixture resembles a paste.
  5. Remove the stems and halve the eggplants lengthwise. Scrape out the pulp with a spoon, removing the seeds. Place the eggplant in a blender and pulse for 10 seconds.
  6. Add the vinegar, lemon juice and remaining olive oil, and process until well blended.
  7. Adjust seasonings to taste and enjoy.
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