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    You are in: Home / Recipes / Roast Eggplant With Walnuts Recipe
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    Roast Eggplant With Walnuts

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Buster's friend's Note:

    This wonderful appetizer, when served with warm pita, marinated strips of red pepper & tasty olives, can be a meal unto itself... or tucked into a pita with the aforementioned for lunch, a very nice lunch. Per the Times: "This Turkish recipe is from Paula Wolfert's upcoming book, "The Slow Mediterranean Kitchen," which will be published in October by Wiley. Wolfert notes that the slower the grilling, the smokier the flavor of the eggplant. She thanks Dr. Ayse Baysal for sharing the recipe." Note: When large eggplants are roasted whole, you may notice black juices seeping out of the skin. If this happens, immediately slit the eggplant on one side and drain on a slanted board in the sink.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pierce the eggplants with a sharp fork in two or three places (to keep them from exploding) and place them as high as you can on a V-rack roaster. Set over a medium-low gas flame or over hot coals and grill, turning about three times, 15 minutes to a side, or until completely soft and the skin is black and blistery, about 45 minutes total. The longer and slower the grilling, the creamier the eggplant will be. When the eggplants collapse, remove from the grill and let cool slightly. Remove the black parched skin, then squeeze gently to remove any juices. Discard the juices, and crush the pulp to a puree with a fork.
    2. 2
      Meanwhile, grill the pepper. Remove the pepper when soft, cover with a sheet of plastic and allow to cool. Core, seed and slip off the skin. Chop fine and mix with the eggplant.
    3. 3
      Mash the garlic to a paste with half the walnuts and the salt in a mortar and pestle or food processor. Add the cheese, oil, vinegar, and salt and pepper, and pulse to combine.
    4. 4
      In a serving bowl, combine the garlic-walnut mixture with the eggplant-pepper pulp and mix well. Correct the seasoning. Mix the parsley and remaining walnuts and sprinkle on top. Serve with pita toasted until crisp. May be stored, covered, in the refrigerator for several days.

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    Nutritional Facts for Roast Eggplant With Walnuts

    Serving Size: 1 (299 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 295.2
     
    Calories from Fat 206
    70%
    Total Fat 22.9 g
    35%
    Saturated Fat 5.3 g
    26%
    Cholesterol 20.9 mg
    6%
    Sodium 331.3 mg
    13%
    Total Carbohydrate 17.1 g
    5%
    Dietary Fiber 8.7 g
    35%
    Sugars 6.0 g
    24%
    Protein 9.9 g
    19%

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