Crimean-Style Eggplant and Walnut Spread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A flavorful spread combining roasted eggplant and toasted walnuts, inspired by the rich culinary traditions of Crimea. This Mediterranean-inspired vegetarian recipe, ready in about 55 minutes, pairs eggplants, walnuts, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 Mediterranean cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F (220°C). Prick 2 medium eggplants all over with a fork and place them on a baking sheet. Roast for 35-40 minutes until the skin is charred and the flesh is very soft.
  2. Step 2: Remove the eggplants from the oven and allow to cool slightly. Cut them in half and scoop out the flesh into a colander; let drain for 10 minutes to remove excess moisture.
  3. Step 3: In a food processor, combine the roasted eggplant flesh, 3/4 cup toasted walnuts, 3 minced garlic cloves, 3 tbsp lemon juice, 1/4 cup extra virgin olive oil, 1/2 tsp ground cumin, 1 tsp sea salt, and 1/4 tsp ground black pepper. Pulse until smooth but still slightly textured.
  4. Step 4: Transfer the spread to a bowl and stir in 2 tbsp chopped fresh parsley for brightness.
  5. Step 5: Serve chilled or at room temperature as a dip or spread with warm flatbreads or fresh vegetables.

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