Best Roast Eggplant With Walnuts Recipes

Roast Eggplant With Walnuts image

Provided by Busters friend

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 3/4 lbs eggplants
1 green bell pepper
2 garlic cloves
1 cup walnuts, chopped, divided
1/2 teaspoon salt
1 cup ricotta cheese
2 tablespoons extra virgin olive oil
1 1/2 tablespoons vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
2 tablespoons parsley, chopped

Steps:

Pierce the eggplants with a sharp fork in two or three places (to keep them from exploding) and place them as high as you can on a V-rack roaster. Set over a medium-low gas flame or over hot coals and grill, turning about three times, 15 minutes to a side, or until completely soft and the skin is black and blistery, about 45 minutes total. The longer and slower the grilling, the creamier the eggplant will be. When the eggplants collapse, remove from the grill and let cool slightly. Remove the black parched skin, then squeeze gently to remove any juices. Discard the juices, and crush the pulp to a puree with a fork.
Meanwhile, grill the pepper. Remove the pepper when soft, cover with a sheet of plastic and allow to cool. Core, seed and slip off the skin. Chop fine and mix with the eggplant.
Mash the garlic to a paste with half the walnuts and the salt in a mortar and pestle or food processor. Add the cheese, oil, vinegar, and salt and pepper, and pulse to combine.
In a serving bowl, combine the garlic-walnut mixture with the eggplant-pepper pulp and mix well. Correct the seasoning. Mix the parsley and remaining walnuts and sprinkle on top. Serve with pita toasted until crisp. May be stored, covered, in the refrigerator for several days.

Nutrition Facts : Calories 295.3, Fat 23, SaturatedFat 5.3, Cholesterol 20.9, Sodium 331.3, Carbohydrate 17.1, Fiber 8.8, Sugar 6, Protein 10

Roasted Eggplant image

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 1

2 medium or 3 small eggplants (about 2 pounds)

Steps:

Preheat oven to 400 degrees. Pierce the skin in several places. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven, and let cool. Slice eggplants open, and scoop out flesh.

Roasted Eggplant with Garlic and Herbs image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 4 servings (3 cups)

Number Of Ingredients 8

2 large eggplants (3 pounds), unpeeled, cut into 1 1/2-inch chunks
2 tablespoons kosher salt
1/2 medium shallot
1 clove garlic
1/2 cup flat-leaf parsley, packed
2 tablespoons full flavored walnut oil
1/4 cup extra-virgin olive oil, plus as needed
1/2 teaspoon freshly ground pepper

Steps:

Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
Preheat oven to 425 degrees F.
Put a baking sheet in the oven to heat for 10 minutes.
Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.