Broiled Eggplant with Walnut Sauce
Submitted by hairball
Broiled eggplant topped with a creamy Mediterranean walnut sauce spiked with crushed fennel seed and garlic. A rustic vegetarian starter or side dish that makes produce-section eggplant taste like a proper restaurant plate.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis broiled eggplant with walnut sauce has deep Mediterranean roots, drawing from Georgian badrijani and Italian salsa di noci traditions where nut-thickened sauces dress vegetables and pasta. A quick broiler finish gives the eggplant golden edges and a silky interior without any frying.
The walnut sauce is the show. Walnuts, garlic and bread crumbs pulse together in a food processor until fine, then boiling water streams in to emulsify everything into a creamy, dip-consistency sauce. The bread crumbs act as a thickener that binds it all together, an old Italian trick. Crushed fennel seed stirred in at the end gives the finished sauce a subtle anise warmth that echoes Italian fennel-sausage territory.
The eggplant prep depends on what you have. Older, seedy eggplant needs the traditional salt-and-rest treatment for 30 minutes to draw out bitter juices. Fresh, firm, light-colored ones can go straight under the broiler. A generous oil brush before broiling is a must, eggplant soaks up oil like a sponge and dry slices turn leathery.
Chef Tips
- Slice eggplant rounds an even ⅜ to ½ inch thick, too thick stays raw in the middle and too thin burns
- Brush oil on both sides right before broiling, pre-oiled eggplant slumps and weeps oil everywhere
- Toast the walnuts lightly before pureeing for deeper, more complex nut flavor
- Make the sauce slightly thinner than you want, it firms up on the plate and will refuse to spread if too thick
- Hold the garlic out if making ahead, add right before serving for a sauce that keeps a week in the fridge
Variations
Ingredients
Directions
WALNUT SAUCE WITH FENNEL:
Put the walnuts, garlic and bread crumbs in a food processor and process briefly until everything is the texture of fine crumbs.
With the motor running, gradually pour in about 1 cup of the water.
Stop and scrape down the sides, then add enough water until it is the consistency you want.
(It will thicken somewhat as it sits.)
Stir in the oil and fennel seeds and season to taste with salt and pepper.
THE EGGPLANT:
If the eggplant is mature with lots of developed seeds when sliced, lightly salt the slices and let them sit for 30 minutes.
Blot with paper towels to draw off bitter juices.
If the eggplant is light-colored and firm, without the presence of large seeds, just slice it and go onto the next step.
Preheat the broiler.
Brush both sides of the eggplant generously with oil.
Place about 3 inches from the heat source and broil until golden brown.
Turn the rounds over and broil until nicely colored and tender.
If the eggplant looks dry, brush a little more oil over the top.
Set the broiled eggplants on a platter and spoon a little of the walnut sauce over the tops.
Season with pepper and garnish with the fennel leaves or parsley.
Serve hot or slightly cooled.
(NOTE: If you are not planning to use the sauce right away, omit the garlic and add it just before you use it.
This way the sauce will keep well for at least a week, refrigerated.)
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