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Snack recipe · from the recipe book

Smoky Roasted Eggplant Walnut Spread

A silky, smoky roasted eggplant and red pepper spread with toasty walnuts and a bright lemony finish, scooped up with crisp raw vegetables.

Smoky Roasted Eggplant Walnut Spread

Ingredients

  • 1 medium550 gEggplanthalved lengthwise
  • 1 medium119 gRed bell pepperseeded and quartered
  • 3 cloves9 gGarlicpeeled
  • 1½ tbsp20 gOlive oil
  • ⅓ cup chopped45 gWalnuts
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gGround cumin
  • 1½ tbsp20 gLemon juice
  • ¼ tsp2 gSalt
  • 2 tbsp chopped8 gFresh parsleychopped
  • 2 cups sliced200 gCucumbercut into spears
  • 3 medium180 gCarrotscut into sticks
  • 3 stalks120 gCelerycut into sticks
  • 1 cup150 gCherry tomatoes

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Brush the cut sides of the eggplant and the red bell pepper with half of the olive oil and place them cut side down on the pan with the garlic cloves tucked under the pepper.
  3. Roast for 35 to 40 minutes, until the eggplant is very soft and collapsing; add the walnuts to a corner of the pan for the last 6 minutes to toast.
  4. Let the vegetables cool for 10 minutes, then scoop the eggplant flesh from its skin and discard the skin.
  5. In a food processor, pulse the eggplant, roasted red bell pepper, roasted garlic, walnuts, smoked paprika, cumin, lemon juice and salt until mostly smooth with a little texture.
  6. Spoon the spread into a bowl, drizzle with the remaining half of the olive oil and scatter the parsley on top.
  7. Arrange the cucumber, carrot, celery and cherry tomatoes around the spread for dipping.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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