Eggplant Walnut Appetizer Dip Recipe

By Tikkido
Total Time
1 Hr, 10 Mins
Serves
8
Serving Size
2 tablespoons
Course
Appetizers

DESCRIPTION

Prep Time
30 Mins
Cook Time
40 Mins
Total Time
1 Hr, 10 Mins
Calories
122
Total Fat
10
Polyunsaturated Fat
6
Cholesterol
0
Sodium
148
Carbohydrates
8
Dietary Fiber
2
Protein
3

Ingredients

  • 1 eggplant
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1 cup California walnuts
  • 1/3 cup fresh flat-leaf Italian parsley
  • Zest of one lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon honey (NOTE: To make vegan, substitute an alternate sweetener such as agave syrup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

  1. Preheat oven to 425°F.
  2. Cut the eggplant in half, and brush with olive oil. Place on baking sheet.
  3. Make a small packet of aluminum foil to hold the garlic cloves and the remaining oil; place alongside eggplant. Bake for 35 minutes.
  4. Place walnuts on another baking sheet. Toast 5 to 10 minutes or until lightly browned.
  5. Once the eggplant has finished roasting, allow to cool down a bit, then scoop the flesh of the eggplant from the skin. Discard the skin.
  6. Combine walnuts and parsley in food processor; chop. Add lemon zest, lemon juice, honey, roasted eggplant and garlic, and salt and pepper to taste. Blend in the food processor until smooth.
  7. Serve with pita bread.