Eggplant spread with walnuts

A traditional eggplant spread recipe gains mew appeal thanks to the walnuts input. It’s perfect to accompany fish and chips dishes, or just to spread on fresh bread!

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  • 5 large eggplants
  • 2 cloves of garlic, smashed
  • 2 teaspoons of vinegar
  • ½ of a cup olive oil
  • 1 cup coarsely smashed walnuts
  • 2 teaspoons of yoghurt
  • 2 teaspoons of parsley, thinly cut
  • Salt
  • Freshly ground pepper


  • Cut the eggplants into halves, grease their internal side with olive oil and bake them at 180°C for 30 minutes.
  • Remove them from the oven and, using a spoon, remove their flesh.
  • Put it in a bowl. Using a fork, squash it properly.
  • Season with salt and pepper and add the garlic, the olive oil, the vinegar, the parsley, the walnuts and finally, when it has completely cooled down, the yoghurt.
  • Stir properly and transfer to the fridge.

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