Sevastopol-Style Eggplant and Walnut Spread
A smoky roasted eggplant and walnut spread seasoned with Crimean-inspired garlic, herbs, and pomegranate molasses for a savory appetizer. This middle eastern-inspired vegetarian ready in about 55 minutes blends (about 2 lbs total) large eggplants, walnuts, toasted and chopped, garlic cloves, minced 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.
Ingredients
- 2 (about 2 lbs total) large eggplants
- 1 cup walnuts, toasted and chopped
- 4 cloves garlic cloves, minced
- 2 tbsp pomegranate molasses
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lemon juice
Instructions
- Step 1: Preheat oven to 425°F. Pierce 2 large eggplants with a fork several times and place on a baking sheet. Roast for 40-45 minutes, turning halfway, until the skin is charred and the flesh is very soft.
- Step 2: Let eggplants cool slightly, then peel off the skin and scoop the flesh into a bowl. Discard skins.
- Step 3: Add 1 cup toasted chopped walnuts, 4 minced garlic cloves, 2 tbsp pomegranate molasses, 1/4 cup chopped fresh cilantro, 1 tsp ground cumin, 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp lemon juice to the eggplant flesh. Mash and mix with a fork or pulse in a food processor until slightly chunky but well combined.
- Step 4: Serve the spread at room temperature with warm flatbread or vegetable crudités for a flavorful Crimean-inspired appetizer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sevastopol-Style Eggplant and Walnut Spread take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sevastopol-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 Sevastopol-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 Sevastopol-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 Sevastopol-Style Eggplant and Walnut Spread?
Middle Eastern 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.
