Eggplant and Walnut Dip

Eggplant and Walnut Dip

Indulge in the royal flavor of exquisite eggplant dip. Feel the power of adventure, mystery, and timeless tales!


  • Eggplant: 2
  • Walnuts: 60 g
  • Garlic cloves: 2
  • Olive oil: 2 tablespoons
  • Lemon juice: 30 ml
  • Tahini sesame paste: 1 tablespoon
  • Salt: 1 pinch
  • Black pepper: 1 pinch


Step 1: Prepare the Eggplants Wash the eggplants, pat them dry, and pierce each one with a fork 10-12 times to prevent bursting during baking.

Step 2: Roast the Eggplants Place the eggplants on a baking sheet lined with parchment paper and bake for about 45-60 minutes until the flesh becomes soft. Rotate them every 20 minutes for even baking.

Step 3: Cool the Eggplants Remove the eggplants from the oven and set them aside to cool completely.

Step 4: Toast the Walnuts Meanwhile, toast the walnuts in a dry skillet for a few minutes until they become lightly browned.

Step 5: Peel the Eggplants Once the eggplants are cooled, peel them and discard the skin.

Step 6: Prepare the Dip Ingredients Chop the garlic and squeeze the lemon juice into a small bowl to avoid seeds in the dip.

Step 7: Combine the Ingredients In a blender or food processor, combine the eggplant flesh, toasted walnuts, chopped garlic, olive oil, lemon juice, tahini, salt, and black pepper.

Step 8: Blend the Dip Blend the ingredients until smooth. Add more olive oil or lemon juice if needed to achieve the desired consistency.

Step 9: Finish and Serve Transfer the dip to a bowl, sprinkle with chopped parsley, and serve.

The eggplant and walnut dip is excellent as a snack, dip, or ingredient in salads.

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