Join the coven
Back to the kitchen
FROM THE SPELLBOUND BITES KITCHEN

Eggplant, walnut & tahini dip

A Georgian–Levantine inspired dip with fried eggplant, toasted walnuts, tahini, coriander and pomegranate.

Watch the original on TikTok ↗

Ingredients

  • 1 large eggplant, cubed
  • 1 white onion, chopped
  • 4 garlic cloves for sautéing and 1 raw clove
  • 1/2 cup toasted walnuts
  • 1 handful coriander with stalks
  • 2 tbsp dark tahini
  • Juice of 1 lemon
  • 1 large ice cube or ice-cold water
  • 1/2 cup olive oil, plus extra to finish
  • 1 tbsp toasted sesame oil
  • 1/2 tsp ground fenugreek
  • 1/2 tsp ground cumin
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground coriander
  • 1 tsp smoked paprika, plus garnish
  • 1/2 tsp salt
  • Pomegranate seeds, coriander leaves and walnut halves, to garnish

The kitchen spell

  1. Soak the eggplant in salted water for 30 minutes, drain and dry well.
  2. Toast the walnuts for 3–5 minutes. Sauté the onion and four garlic cloves until browned and soft.
  3. Blend the onion and garlic with the raw garlic, walnuts, coriander, spices, tahini, lemon, oils and ice.
  4. Fry the eggplant for 25–30 minutes until soft and golden.
  5. Roughly chop the eggplant with its skin on and fold into the blended mixture. Check the seasoning.
  6. Chill for at least an hour, preferably overnight, then garnish with pomegranate, coriander, olive oil, paprika and walnuts.