Back to Recipes

Gluten-Free Eggplant and Walnut Dip with Toasted Seed Crackers

Name: Gluten-Free Eggplant and Walnut Dip with Toasted Seed Crackers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern-inspired
Ingredients: 2 medium eggplants (about 1 pound), whole; 3/4 cup raw walnuts, toasted; 2 garlic cloves, minced; 1/4 cup fresh lemon juice; 1/4 cup extra virgin olive oil, plus more for drizzle; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon sea salt, or to taste; Freshly ground black pepper, to taste; 1 tablespoon chopped fresh parsley (optional, for garnish); 1/2 cup pumpkin seeds (pepitas); 1/2 cup sunflower seeds, shelled; 1/4 cup sesame seeds; 2 tablespoons flaxseed meal; 1/4 teaspoon sea salt; 2 tablespoons olive oil; 3 tablespoons water

By Freeflourish Editorial TeamPublished May 11, 2026 | Updated Jul 7, 2026

Middle Eastern-inspired 55 mins glutenfreelowcarbdairyfreeappetizerfamilyfriendlyeasymealprepquickrecipessnack

Gluten-Free Eggplant and Walnut Dip with Toasted Seed Crackers with measured ingredients, 55-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 15 min

Cook 40 min

Total 55 min

Servings 6

Difficulty easy

Cuisine Middle Eastern-inspired

Ingredients

Servings 6

2 medium eggplants (about 1 pound), whole
3/4 cup raw walnuts, toasted
2 garlic cloves, minced
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil, plus more for drizzle
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt, or to taste
Freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley (optional, for garnish)
1/2 cup pumpkin seeds (pepitas)
1/2 cup sunflower seeds, shelled
1/4 cup sesame seeds
2 tablespoons flaxseed meal
1/4 teaspoon sea salt
2 tablespoons olive oil
3 tablespoons water

FreeFlourish Gluten-Free Low-Carb Eggplant and Walnut Dip with Toasted Seed Crackers ingredients

Instructions

Preheat your oven to 400 degrees F. Pierce the whole eggplants several times with a fork. Place them on a baking sheet lined with parchment paper and roast for 35-40 minutes, until the skin is charred and the flesh is soft. Remove from oven and let cool.
Meanwhile, prepare the toasted seed crackers: In a bowl, combine pumpkin seeds, sunflower seeds, sesame seeds, flaxseed meal, and salt. Stir in olive oil and water until the mixture forms a moist dough.
Line a baking sheet with parchment paper. Spread the seed dough evenly, pressing it down with a spatula to form a thin, even layer about 1/8 inch thick. Score the dough lightly into cracker-sized rectangles with a knife.
Bake the seed crackers alongside the eggplants for about 15-20 minutes, until golden and crisp. Remove from oven and allow to cool completely before breaking along the scored lines.
Once the eggplants have cooled, cut them in half and scoop out the flesh into a strainer or colander. Let it drain for 10 minutes to remove excess moisture.
Transfer the eggplant flesh to a food processor. Add toasted walnuts, minced garlic, lemon juice, olive oil, cumin, smoked paprika, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired.
Transfer the dip to a serving bowl. Drizzle with a little olive oil and sprinkle with chopped parsley, if using.
Serve the eggplant and walnut dip alongside the toasted seed crackers for a healthy gluten-free appetizer or snack.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The dip can be served cold or at room temperature.