Roasted Eggplants with Walnut Sauce
A fresh, flavorful dish that’s perfect for summer
A fresh, flavorful dish that's perfect for summer
Info
Prep Time:
15mCook Time:
40mDifficulty Level:
Ingredients
For the eggplants- 2 large eggplants
- 4 tbsp extra-virgin olive oil
- Coarse salt
- Freshly ground black pepper
- 3 oz (85 g) walnuts, finely chopped
- 2 tbsp apple cider vinegar
- 1 garlic clove, crushed
- 1/4 tsp chili flakes
- 2 tsp extra-virgin olive oil
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh cilantro, finely chopped
- 2.5 oz (75 g) goat cheese, crumbled
- Sun-dried tomatoes, for serving
Directions
Preheat the oven to 450°F (230°C).
Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern. Generously brush the cut sides with the olive oil, then season with 1½ teaspoons of coarse salt and freshly ground black pepper.
Arrange the eggplants cut-side up on a baking sheet and roast for about 40 minutes, or until the flesh is completely tender and deeply golden brown.
While the eggplants are roasting, prepare the walnut sauce. In a bowl, combine the walnuts, apple cider vinegar, garlic, chili flakes, olive oil, parsley, half of the cilantro, and 1 teaspoon of salt. Mix well.
Spoon the walnut sauce over the hot roasted eggplants as soon as they come out of the oven, then allow them to cool completely.
Just before serving, sprinkle with the remaining cilantro, crumbled goat cheese, and chopped sun-dried tomatoes.
Recipe Tips
For the best flavor, let the eggplants rest with the walnut sauce for 15 to 20 minutes before serving. This allows the sauce to soak into the roasted flesh and makes every bite even more flavorful.
Eggplant is often mistaken for a vegetable, but it’s actually a fruit. Despite its mixed reputation, it’s incredibly versatile and can be prepared in countless delicious ways. This roasted eggplant recipe pairs tender, caramelized flesh with a vibrant walnut sauce, creamy goat cheese, and sun-dried tomatoes for a light yet satisfying summer meal.
