Crimean-Style Eggplant and Walnut Spread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful spread combining roasted eggplant and toasted walnuts, inspired by the rich culinary traditions of Crimea. This mediterranean-inspired vegetarian (mediterranean) ready in about 55 minutes blends medium eggplants, toasted walnuts, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 190 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Crimean-Style Eggplant and Walnut Spread take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Crimean-Style Eggplant and Walnut Spread?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Crimean-Style Eggplant and Walnut Spread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crimean-Style Eggplant and Walnut Spread for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crimean-Style Eggplant and Walnut Spread?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes