Walnut Dried Eggplant Meze
Quick answer
Boil the dried eggplants until tender and drain well. Then, blend all the ingredients together in a food processor until smooth.
- Total time
- 35 dk
- Servings
- 4
- Calories (est.)
- ~185 kcal
- Difficulty
- kolay
dried eggplant meze · walnut meze recipes · homemade appetizer
35 dk · 4 servings · 185 kcal
Ingredients
- 8 sun-dried eggplants
- 1 cup walnut kernels
- 2 tablespoons tahini
- 3 tablespoons extra virgin olive oil
- 1 tablespoon pomegranate molasses
- 2 cloves garlic, crushed
- 1 teaspoon Aleppo pepper or red pepper flakes
- Salt
Method
- Boil the dried eggplants in hot water for about 15-20 minutes until tender, then drain thoroughly.
- Chop the boiled eggplants finely or transfer them directly into a food processor.
- Add the walnut kernels, tahini, olive oil, pomegranate molasses, garlic, red pepper flakes, and salt.
- Process all ingredients until you achieve a smooth and spreadable consistency.
- Transfer to a serving plate, drizzle with olive oil, garnish with walnuts, and serve.
Adding a squeeze of lemon to the boiling water prevents discoloration and balances the flavor.
FAQ
Can fresh eggplant be used instead of dried?
Dried eggplant provides the signature smoky flavor, but roasted fresh eggplant can be used as an alternative.
How long can this meze be stored in the fridge?
You can store it in an airtight container in the refrigerator for 3 to 4 days while maintaining its freshness.
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