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Ingredients
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Eggplant Skordalia
Method
Eggplant Skordalia
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Place them on a baking sheet, cut side up, and brush with a little olive oil. Roast in the oven for about 30-40 minutes, until the flesh is tender and slightly charred.
- 2
Toast the Walnuts
While the eggplants are roasting, place the walnuts in a dry skillet over medium heat. Toast them for about 5-7 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them.
- 3
Blend the Ingredients
Once the eggplants are roasted, let them cool slightly. Scoop out the flesh and place it in a food processor. Add the toasted walnuts, garlic cloves, lemon juice, salt, pepper, and water. Blend until smooth.
- 4
Incorporate the Olive Oil
With the food processor running, slowly drizzle in the olive oil until the mixture is creamy and well combined. Taste and adjust seasoning if necessary.
- 5
Serve
Transfer the skordalia to a serving bowl. You can serve it warm or at room temperature, garnished with a drizzle of olive oil or additional walnuts if desired.