Quick Walnut Bread with a Roasted Eggplant Spread

quick walnut bread with roasted eggplant spread close up

Let me introduce you to my sunday afternoon snack. We just came back around lunch time as we spent the weekend at my parents’ house, relaxing, watching football and eating. So when we came back today I wanted to make a little snack.

With what we had at home it turned to be an easy-to-make bread with a vegetable spread.

I am happy to introduce my second recipe for a quick no-yeast bread. I shared a recipe for a quick yoghurt bread with sesame and pumpkin seeds (find it here) in February. This walnut bread is also made with yoghurt but it is more of a rustic bread made with buckwheat flour. I like buckwheat flour but I always mix it with another kind of flour so that the bread does not taste too “earthy”.

quick walnut bread

The eggplant spread is a nice topping for the nutty bread as it is very creamy due to the avocado. It can also be a dip as an alternative to guacamole. You just have to roast the eggplants, the rest is easy.

Vegetable spreads have a really unsexy standing. Well at least in Germany. When you buy vegetable spreads, the packaging is very likely to be brown and not very fancy. There is no impulse buying there. But the thing is that these spreads are often super good and healthy. So what’s with the marketing of vegetable spread companies?

roasted eggplant

quick walnut bread with a roasted eggplant spread

What you need for the walnut bread:

  • 100g rye flour
  • 100 g buckwheat flour
  • 150g plain yoghurt
  • 1 tablespoon baking powder
  • 1 egg
  • 100g crushed walnuts
  • 50 ml water
  • A pinch of salt

  • For the roasted eggplant spread:

  • 1 small eggplant
  • 1/2 avocado
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • Turmeric powder
  • Salt and pepper

  • Making the bread:

  • Preheat the oven to 180°C
  • Whisk together all the ingredients in a bowl (blender – dough hook)
  • Then knead the dough with your hands and bring it into an oval shape
  • Place on a baking tray and bake for about 30 minutes

  • Making the eggplant spread:

  • Cut the eggplant into thin slices and roast them in a covered pan with olive oil
  • Flip the slices around every now and then until they are soft
  • Place the roasted eggplants in a bowl
  • Add the half avocado, olive oil and honey
  • Use a hand-held blender to get a smooth spread
  • Season to taste with turmeric, pepper and salt
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