Eggplant Spread

A Rich, Smoky Plant-Based Dip with Middle Eastern Flair

Creamy, savory, and deeply satisfying, this Eggplant Spread brings together roasted vegetables, warm spices, and the nutty richness of walnuts for a bold and nourishing dish. Inspired by baba ganoush but with added texture and flavour, it's perfect as a dip, sandwich spread, or side dish for grain bowls and flatbreads.

Microwave-friendly and quick to prepare, it’s the ideal recipe for when you want something wholesome and flavour-packed without turning on the oven.

Kitchen Tools

• Microwave

• Hand blender or food processor

• Microwave-safe container with lid

Ingredients

• 1 medium eggplant, chopped

• 1 small onion, chopped

• 3 garlic cloves, peeled

• 1 teaspoon paprika

• 1 teaspoon ground cumin

• 1 tablespoon olive oil

• 100 g / 3.5 oz walnuts or mixed nuts

• Splash of water (for microwave steaming)

• Salt and black pepper, to taste

Instructions

1. Prepare the vegetables: Chop the eggplant, onion, and garlic. Place them in a microwave-safe container with a splash of water, paprika, cumin, olive oil, and a pinch of salt.

2. Microwave: Cover the container and microwave on high for 7 minutes, or until the vegetables are soft and cooked through.

3. Grind the nuts: In a separate bowl or directly in your blender, grind the walnuts until finely textured.

4. Blend to creamy: Add the cooked vegetables to the nuts and blend until smooth and creamy. Add a little more olive oil or water if needed for desired consistency.

5. Chill and store: Transfer to an airtight container and refrigerate. Let it cool completely before serving.

   
   

Serving Ideas

• Serve with pita bread, veggie sticks, or crackers

• Use as a spread on sandwiches or wraps

• Add to grain bowls or salads for an umami boost

Storage

Refrigerate in a covered container for up to 4–5 days.

This Eggplant Spread is a rustic, smoky, and nutrient-rich delight that brings comfort and complexity to any meal. It's a recipe you'll turn to again and again.