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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.