Roast Eggplant with Walnuts Recipe

Roast Eggplant with Walnuts Recipe
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Roast Eggplant with Walnuts is a wonderful appetizer and tastes great when served with warm pita, red pepper and olives. Learn how to make/prepare Roast Eggplant with Walnuts by following this easy recipe.
Roast Eggplant with Walnuts Recipe
Preparation Time 20 Minutes
Cooking Time 55 Minutes
Difficulty Average
Recipe Type Veg.
Serves 6
Calories Per Serving 295
  • 2¾ lbs Eggplants
  • 1 Green Bell Pepper
  • 2 Garlic Cloves
  • 1 cup Walnuts (chopped and divided)
  • ½ tsp Salt
  • 1 cup Ricotta Cheese
  • 2 tbsp Extra Virgin Olive Oil
  • 1½ tbsp Vinegar
  • ¼ tsp Salt
  • 1/8 tsp Black Pepper (freshly ground)
  • 2 tbsp Parsley (chopped)
How to make Roast Eggplant with Walnuts:
  • Using a sharp fork, pierce the eggplants in 2 to 3 places.
  • Place them on a height in the grill and set them over a medium-low heat.
  • Turn them about 3 times, giving 15 minutes to one side, till they are completely soft and the skin get black and blistery. This will take about 45 minutes.
  • Remove the eggplants from the grill and cool them slightly.
  • Remove the black parched skin and squeeze gently, to remove any juices. Discard the juices.
  • Crush the eggplant pulp with a fork, to form a puree.
  • Grill the green bell pepper till it is soft.
  • Remove and cover with a plastic sheet. Let it cool.
  • Core, seed and slip off the skin.
  • Chop the bell pepper finely and mix with the eggplant puree.
  • Place garlic cloves, ½ cup walnuts and ½ tsp salt in a food processor. Blend them to a paste.
  • Add ricotta cheese, olive oil, vinegar, salt and black pepper. Blend again to combine the ingredients.
  • Mix the walnut mixture with the eggplant mixture in a large mixing bowl.
  • Sprinkle parsley and remaining ½ cup walnuts on top.
  • Serve with toasted and crisp pita.