Eggplant, Walnut and Olive Spread

You can use this tasty and heart-healthy spread as a topping for bruschetta or whole-wheat pasta. If you like, you can add some Greek yogurt to the spread to thin it out and use as a dig with some fresh vegetables.

Makes 1 1/2 cups

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1 italian eggplant
1/2 cup toasted walnuts
1/2 cup Moroccan pitted olives

Preheat oven to 300°F.

Using a fork or knife, pierce the eggplant all over. Put eggplant in the oven at until it gets soft and starts to collapse (you can also do this on the grill over medium heat).

When cool enough to handle, cut eggplant in half and scoop out all the flesh.

In a food processor, purée eggplant flesh, walnuts and olives until roughly chopped. Don't make it all smooth. A little texture adds a nice dimension to the spread.