Broiled Eggplant with Walnut Sauce Recipe

Name: Broiled Eggplant with Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup walnuts; 1 clove garlic see note; 1/4 cup bread crumbs; 1 1/2 cups water boiling; 3 teaspoons olive oil; 1/4 teaspoon fennel seeds crushed with a pestle; 1 x salt and black pepper; 1 x salt; 4 rounds eggplant 3/8-to-1/2-inch thick; 1 x olive oil; 1 x black pepper freshly ground; 1 x parsley leaves finely chopped

Servings: persons

1 cup walnuts
1 clove garlic see note
1/4 cup bread crumbs
1 1/2 cups water boiling
3 teaspoons olive oil
1/4 teaspoon fennel seeds crushed with a pestle
1 x salt and black pepper
1 x salt
4 rounds eggplant 3/8-to-1/2-inch thick
1 x olive oil
1 x black pepper freshly ground
1 x parsley leaves finely chopped

1
WALNUT SAUCE WITH FENNEL:
2
Put the walnuts, garlic and bread crumbs in a food processor and process briefly until everything is the texture of fine crumbs.
3
With the motor running, gradually pour in about 1 cup of the water.
4
Stop and scrape down the sides, then add enough water until it is the consistency you want.
5
(It will thicken somewhat as it sits.)
6
Stir in the oil and fennel seeds and season to taste with salt and pepper.
7
THE EGGPLANT:
8
If the eggplant is mature with lots of developed seeds when sliced, lightly salt the slices and let them sit for 30 minutes.
9
Blot with paper towels to draw off bitter juices.
10
If the eggplant is light-colored and firm, without the presence of large seeds, just slice it and go onto the next step.
11
Preheat the broiler.
12
Brush both sides of the eggplant generously with oil.
13
Place about 3 inches from the heat source and broil until golden brown.
14
Turn the rounds over and broil until nicely colored and tender.
15
If the eggplant looks dry, brush a little more oil over the top.
16
Set the broiled eggplants on a platter and spoon a little of the walnut sauce over the tops.
17
Season with pepper and garnish with the fennel leaves or parsley.
18
Serve hot or slightly cooled.
19
(NOTE: If you are not planning to use the sauce right away, omit the garlic and add it just before you use it.
20
This way the sauce will keep well for at least a week, refrigerated.)

1292

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup walnuts, 1 clove garlic see note, 1/4 cup bread crumbs, 1 1/2 cups water boiling, and more.

Yes, Broiled Eggplant with Walnut Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broiled Eggplant with Walnut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions