Roasted eggplant spread with toasted walnuts and garlic

So appetizing, this spread is a wonderfully flavored entrée. I'm always amazed to see how a few simple ingredients can come together to create such spectacular flavors! And the best part is that it is so simple to make, you will want to make this again and again!

- 1  medium eggplant, washed and cut into cubes
- 1/2 cup walnuts, toasted and roughly chopped
- 1 garlic clove, mashed
- 3 Tablespoons extra virgin olive oil
- salt and pepper to taste

Place the eggplant in an oven proof dish, toss with the olive oil, salt and pepper and roast at 375 F for 30 minutes, or until tender and some edges become slightly charred, stirring once or twice during cooking time. Combine the eggplant (and the oil in which it cooked) with the toasted walnuts and garlic, and season with salt and pepper. Using an immersion blender, partly puré the spread, leaving some chunky pieces. Adjust seasonings to your taste and serve with your favorite bread. Enjoy! 

Share this:

, , , , , ,