Eggplant and Walnut appetizer

Eggplant Appetizer | Naked Food Magazine

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This appetizer’s smoky, rich flavors are the perfect complement to toast or crackers, or as a dip for chips. Serve at a social event, business meeting, snack for a sporting event, or as the start to an intimate dinner party. 




  • 1 Eggplant with skin  
  • 4 Tomatoes with skin 
  • 2 Tbsp. Walnuts chopped, plus a few left whole for garnish  
  • 3 Garlic cloves  with skin 
  • 2 tsp. Lemon juice 
  • 2 tsp. Apple cider vinegar 
  • 1 Tbsp. Sesame seeds roasted, plus 1 tsp. for garnish 
  • ¼ cup Chives finely chopped for garnish 
  • Pepper, a pinch of ground, to taste 
  • Chili pepper, a pinch of ground, to taste 

Optional Ingredients:

  • ¼ cup Olives of choice, pitted and chopped for garnish
  • 1 Tbsp. Basil finely chopped 



  1. In a fry pan, place eggplants, tomatoes, and garlic. Turn burner on medium-high and wait until the peelings blacken. Let cool and remove the peelings. (Add the peelings to your compost.)    
  2. Finely chop the eggplant, tomato, and garlic and place in a medium-size bowl.  (Approximately 1 cup eggplant, 1 cup tomato, 1 teaspoon garlic)   
  3. Add lemon juice, apple cider vinegar, 1 Tbsp. sesame seeds, and mix.  Let sit for 30 minutes.  


Chef’s Notes:

  • If you do not have nuts, you can substitute this ingredient with waterless Olives or fresh or dried Basil.
  • Garnish with your choice of chives, olives, walnuts, and/or toasted sesame seeds. Serve with nachos, tortillas, tacos, corn patties (pictured), cooked potatoes, or toasted whole wheat bread. Let your imagination go wild!