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Eggplant Purée With Walnuts Recipe

  • Ingredients: 23
  • Serves: 1

Eggplant purée with walnuts with large eggplants, to 4 garlic cloves, peeled and minced, shelled walnuts, coarsely chopped, extra-virgin olive oil, strained fresh lemon juice, red wine vinegar, salt to taste, sugar.

Ingredients

For cake

  • 1/3 cup walnuts
  • 1 1/2 tbsps. sugar
  • 2 tablespoons unsalted butter, cut into small pcs.
  • 1/2 tsp. finely grated fresh lemon zest
  • 1 large egg
  • 2 tbsps. all-purpose flour

For syrup

  • Special equipment: a 6- to 8-ounce gratin dish or ramekin
  • Accompaniment: whole-milk yogurt

For sandwiches

  • Special equipment: an adjustable-blade slicer

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 1. Preheat oven to 450°F. Wash the eggplants and pat dry. Puncture the skin in several places with a fork.

    For this step you will need

  2. Step 2 Place on an ungreased pan and bake for about 25 minutes, turning, until the skin is blistered and shriveled.
  3. Step 3 2. While the eggplants are roasting, pulse the garlic, walnuts, and 2 tablespoons of the olive oil together in a food processor until ground and pastelike.

    For this step you will need

  4. Step 4 3. Cut off the stem and cut the eggplant in half lengthwise. Using a spoon, scrape out the pulp, discarding as many of the seeds as possible.
  5. Step 5 Add the eggplant, a little at a time, to the bowl of the food processor and pulse on and off. Add the lemon juice, vinegar, and remaining olive oil and pulse until well combined.

    For this step you will need

  6. Step 6 The eggplant puree does not have to be perfectly smooth. Season with salt and add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.

    For this step you will need

Nutrition information

Calories 353 Carbohydrates 22 g (7%)
Fat 30 g (46%) Protein 4 g (9%)
Saturated Fat 4 g (20%) Sodium 201 mg (8%)
Polyunsaturated Fat 5 g Fiber 12 g (50%)
Monounsaturated Fat 20 g Cholesterol 0
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Previous Post
Read on Mobile

Eggplant Purée With Walnuts Recipe

  • Ingredients: 32
  • Serves: 1

Eggplant purée with walnuts with large eggplants, to 4 garlic cloves, peeled and minced, shelled walnuts, coarsely chopped, extra-virgin olive oil, strained fresh lemon juice, red wine vinegar, salt to taste, sugar.

Ingredients

Marinara Sauce

  • 1 cup sweet corn kernels
  • 1/4 cup minced onion
  • 4 cups cremini mushrooms, sliced 1/8 inch thick
  • 2 tbsps. nama shoyu
  • 2 1/2 cloves garlic, smashed
  • 4 tbsps. extra virgin olive oil
  • 4 zucchini, each 8 to 10 inches long and 1 1/2 inches in diameter
  • 1 bunch spinach, stems removed
  • 1/2 cup fresh basil leaves, cut into chiffonade
  • Celtic sea salt and freshly ground pepper
  • 1 1/4 cups Herb Cheese

Corn Sauce

Salad

  • 8 tsps. Basil Oil
  • Freshly ground pepper

To grill and serve:

  • Olive oil
  • 2 heads radicchio, cut into eighths through core, with some core still attached to each pc.
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 2 firm-ripe avocados, peeled and cut into wedges
  • 3 tbsps. fresh lemon juice
  • *Available at specialty foods shops. If unavailable, use 1 tbsp. finely grated orange zest. Do not substitute orange flower water.

For serving:

Directions

  1. Step 1 1. Preheat oven to 450°F. Wash the eggplants and pat dry. Puncture the skin in several places with a fork.

    For this step you will need

  2. Step 2 Place on an ungreased pan and bake for about 25 minutes, turning, until the skin is blistered and shriveled.
  3. Step 3 2. While the eggplants are roasting, pulse the garlic, walnuts, and 2 tablespoons of the olive oil together in a food processor until ground and pastelike.

    For this step you will need

  4. Step 4 3. Cut off the stem and cut the eggplant in half lengthwise. Using a spoon, scrape out the pulp, discarding as many of the seeds as possible.
  5. Step 5 Add the eggplant, a little at a time, to the bowl of the food processor and pulse on and off. Add the lemon juice, vinegar, and remaining olive oil and pulse until well combined.

    For this step you will need

  6. Step 6 The eggplant puree does not have to be perfectly smooth. Season with salt and add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.

    For this step you will need

Nutrition information

Calories 353 Carbohydrates 22 g (7%)
Fat 30 g (46%) Protein 4 g (9%)
Saturated Fat 4 g (20%) Sodium 201 mg (8%)
Polyunsaturated Fat 5 g Fiber 12 g (50%)
Monounsaturated Fat 20 g Cholesterol 0
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