Eggplant-paprika-walnut Spread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 m. Eggplant (s)
- 2 bell peppers, yellow or red
- 50 g walnuts
- 1 large clove garlic
- Herbs, Italian
- Black pepper
- salt
Print Recipe
Pin Recipe Instructions
- Clean the aubergine and peppers and cut them in half. Grill at 180 ° C in the oven on the top shelf. If the bell pepper skin starts to bubble, it`s done. The eggplant should be nice and soft. Then skin everything. The easiest way is to let both evaporate in a plastic bag.
- Meanwhile, pound the walnuts nice and small in a mortar, there shouldn`t be any larger pieces, but it should also be coarser than with ground walnuts.
- Put the vegetables in a tall container and puree them together with a pressed clove of garlic. Stir in the walnuts and spices (amount according to taste).
- And the spread is ready. Also tastes very tasty as a dip. Sometimes I do a little more and then freeze.
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