Roasted Eggplant & Walnut Dip with Toasted Pita Triangles

By Jenny Shea Rawn, MS, MPH, RD, recipe developer and healthy food blogger at My Cape Cod Kitchen
Total Time
1 Hr, 15 Mins
Serves
24
Meal
Snack
Course
Appetizers

DESCRIPTION

This healthy eggplant and California walnut dip makes eating the Mediterranean way easy!

Prep Time
10 Mins
Cook Time
1 Hr, 5 Mins
Total Time
1 Hr, 15 Mins
Calories
40
Total Fat
2
Polyunsaturated Fat
1
Cholesterol
1
Sodium
45
Carbohydrates
4
Dietary Fiber
1
Protein
1

Ingredients

  • 1 large eggplant
  • 1/2 cup chopped California walnuts
  • 1 1/2 tablespoons chopped fresh mint
  • 1 tablespoon fresh lemon juice
  • 1 large clove garlic, minced
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • 4 pita breads
  • 4 tablespoons grated Parmesan cheese

Preparation

  1. Pierce eggplant with tines of fork and wrap tightly in foil. Place eggplant on baking sheet and roast at 425°F 45 minutes to 1 hour, until soft; cool slightly.
  2. Halve eggplant lengthwise and scoop out pulp into a blender or food processor; puree and set aside. In dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes; stir into eggplant pulp. Add mint, lemon juice, garlic, oil and salt and pepper. Cover and chill slightly. Cut each pita into 6 wedges.
  3. Place on baking sheet, sprinkle with cheese and broil until pitas are lightly toasted and cheese melts. Serve pitas with dip.