Smoked Eggplant and Walnut Delight
This dessert offers a surprisingly savory and sweet experience, blending the smoky notes of roasted eggplant with the rich earthiness of walnuts. A hint of honey and warm spices tie it all together for a truly unique Turkish treat.
Prep Time
75 min
Difficulty
Medium
Servings
6
Calories
350 kcal
Instructions
- 1
Preheat oven to 200°C (400°F). Prick the eggplants all over with a fork.
- 2
Place the eggplants on a baking sheet and roast for 45-50 minutes, or until they are very soft and the skin is charred.
~50 min - 3
Allow the eggplants to cool slightly. Cut them in half lengthwise and scoop out the flesh into a large bowl, discarding the skin.
~5 min - 4
Roughly chop the roasted eggplant flesh. In a separate dry saucepan over medium heat, toast the walnuts for 3-5 minutes until fragrant.
~5 min - 5
Add the honey, cinnamon, cloves, cardamom, butter, and water to the saucepan with the toasted walnuts. Stir until the butter is melted and the mixture is well combined.
~5 min - 6
Add the roasted eggplant flesh to the walnut and honey mixture. Gently fold to combine, ensuring the eggplant is coated.
~2 min - 7
Simmer on low heat for another 5 minutes, stirring occasionally, allowing the flavors to meld.
~5 min - 8
Serve warm, garnished with chopped pistachios.
Tips
- For a smokier flavor, you can grill the eggplants over an open flame before roasting.
- This dessert can be served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 days.
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