← All recipes
Greek · Starter
Eggplant Puree with Walnuts
Oven-roasted eggplant blended coarse with a garlic-walnut paste, olive oil, lemon and a splash of red wine vinegar. Nutty, tangy and rich, with a slightly rough texture that suits bread and raw vegetables.
- YieldAbout 1 1/2 cups; serves 6 as a dip
- Hands-on25 min
- Total1 h 4 min
- Difficulty
Ingredients
- 2large eggplants, washed and dried
- 3 clovesgarlic, peeled and minced (2 to 4 to taste)
- 60 gshelled walnuts, coarsely chopped, about 1/2 cup
- 120 mlextra-virgin olive oil, about 1/2 cup
- 2 tbsplemon juice, strained
- 1½ tbspred wine vinegar, 1 to 2 tablespoons
- to tastesalt
- ½ tspsugar, 1/2 to 1 teaspoon, only if the eggplant tastes bitteroptional
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.