Turkish Vegetarian Eggplant Appetizer With Garlic And Walnuts Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the eggplants in half lengthwise and score the flesh with a knife.
• STEP 3.Drizzle the eggplants with olive oil and sprinkle with salt and pepper.
• STEP 4.Place the eggplants on a baking sheet, cut side down, and roast in the oven for 30-40 minutes or until tender.
• STEP 5.Remove the eggplants from the oven and let them cool slightly.
• STEP 6.Scoop out the flesh of the eggplants and transfer it to a bowl.
• STEP 7.Add minced garlic, lemon juice, olive oil, and salt to the bowl and mix well.
• STEP 8.Fold in the chopped walnuts.
• STEP 9.Transfer the mixture to a serving dish and garnish with additional chopped walnuts and a drizzle of olive oil.
• STEP 10.Serve the Turkish vegetarian eggplant appetizer with warm pita bread or crackers.

Cooking Tips

• Make sure to score the flesh of the eggplants before roasting to allow for even cooking.
• You can adjust the amount of garlic and lemon juice according to your taste preferences.
• For a creamier texture, you can use a food processor to blend the eggplant mixture.
• This appetizer can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• Serve the appetizer at room temperature or slightly chilled.
• Garnish with fresh herbs, such as parsley or mint, for added freshness.