Prep 15 mins
Cook 0 mins
Adapted from the New Basics Cookbook by Julee Rosso & Sheila Lukins(authors of The Silver Palate Cookbook), this is great served on the end of crisp Belgian endive leaves, atop soft scrambled eggs for brunch, or spread on grilled peasant bread toast.
- Prick the eggplant in several places with a fork. Place it on a microwave safe dish and cook on high, uncovered, until soft and collapsed, 10 minutes(or cook in 350* oven for about 30-45 minutes until soft). Set aside to cool.
- Arrange the walnut pieces on a baking sheet, and cook at 350* F. about 5-7 minutes until lightly toasted and fragrant(just stick in the oven with the eggplant). Chop fine.
- Scrape the eggplant flesh into a wooden or glass bowl and coarsely chop.
- Stir in the walnuts, onion, parsley, chile pepper, garlic, salt, and pepper. Then slowly beat in the oil and lemon juice. Adjust the seasoning to taste.
- Cover loosely and let stand at room temperature for several hours before serving. Makes 1 1/2 cups.
Fantastic! I added toasted sunflower seeds instead of the walnut which makes it an ideal low carb, good for candida diets too phase 1. Spoon it inside a zuccini or cucumber cup!
What a marvelous appetizer. The flavors were all wonderful together. I loved the soft, mellow eggplant (left the peel on), combined with the cruncy, toasted walnuts, and chilies. I used 2 tsps. fresh jalapeÃ±os instead of one. The lemon juice added a very complimentary tartness to the dish. This was wonderful, Sharon, and I thank you for posting. My guests really enjoyed this a lot!!! :-)