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Eggplant Walnut Dip

Eggplant and Walnut Dip


  • 2 teaspoons olive oil
  • 1/2 onion
  • 6 small eggplant or one regular eggplant or 2-3 Japanese eggplant
  • 1/2 cup walnuts
  • 1 clove garlic
  • 4 in strands saffron soaked a few teaspoons of water
  • 1/2 teaspoon ground coriander toasted in a dry pan until fragrant
  • 1/4 teaspoon fenugreek
  • pinch of cayenne pepper
  • 1 teaspoon tarragon vinegar or wine vinegar
  • salt to taste
  • 1 tablespoon fresh cilantro minced


  1. Heat olive oil in a small saucepan. Saute onions over medium low heat until browned around the edges.
  2. Trim tops of eggplant. Cook eggplant over gas burner until all sides are browned, using tongs to turn the eggplant. Place in a cast iron pan and cover with a lid. Cook on medium heat until tender, about 10-20 minutes depending on the size of the eggplant. Remove to a plate and let cool. Cut eggplant open and scrape out inside flesh. Place in food processor bowl.
  3. Add walnuts, garlic, saffron, coriander, fenugreek, cayenne pepper, vinegar and salt to eggplant. Process until smooth.
  4. Stir in sauteed onions and cilantro.