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Walnut Tarator with Grilled Vegetables

A dense, garlicky walnut sauce thickened with soaked bread, served over vegetables charred hard on the grill.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Calories: 315
Ingredients Method

Ingredients
  

  • 1 cup walnuts
  • 2 slices day-old white bread crusts removed
  • 3 cloves garlic grated or pounded to a fine paste
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup water plus more as needed
  • Kosher salt
  • 1 large eggplant sliced into 1/2-inch rounds
  • 2 zucchini sliced lengthwise into 1/2-inch planks
  • 1 red bell pepper quartered and seeded
  • 3 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper
  • Fresh parsley chopped, for serving

Method
 

  1. Soak the bread. Submerge the torn bread in water for 2–3 minutes, until fully softened. Squeeze it firmly between your hands to remove excess water, leaving a dense, damp mass — this is your thickening base.
  2. Blend the tarator. Combine the soaked bread, walnuts, garlic, olive oil, vinegar, and 1/2 cup water in a food processor. Blend for a full 60–90 seconds, until smooth and thick, closer to hummus than a pourable dressing. Add more water a tablespoon at a time if it's too stiff to move easily. Season with salt and set aside.
  3. Salt the eggplant. Lay the eggplant rounds on a towel and salt both sides lightly. Let them sit for 10 minutes.
  4. Preheat the grill. Heat a grill or grill pan to high, aiming for a surface hot enough to produce an immediate, sharp sizzle on contact.
  5. Grill the vegetables. Pat the eggplant dry, then toss all the vegetables with the olive oil, salt, and pepper. Grill the eggplant and zucchini for 3–4 minutes per side, and the pepper for 4–5 minutes per side.
  6. Assemble. Arrange the grilled vegetables on a platter, still warm. Spoon the tarator generously over top or serve alongside for dipping. Finish with fresh parsley.