Eggplant Dip with Toasted Walnuts
Ingredients
Dip Ingredients
-
1
medium-large
eggplant
-
¼
cup
walnut halves, toasted
-
¼
cup
tahini
-
⅓
cup
thick non-dairy yogurt of choice
-
1-2
tablespoons
fresh lemon juice
-
¾
teaspoon
ground cumin
-
1
clove
garlic, peeled and chopped
-
½
teaspoon
ground Aleppo pepper
-
to taste
sea salt & ground black pepper
To Garnish
-
to taste
finely grated lemon zest
-
to taste
extra Aleppo pepper
-
to taste
extra chopped walnuts
-
to taste
chopped parsley
-
to taste
olive oil
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Bake until soft and wrinkly, about 45 minutes.
- Remove the eggplant and let it cool slightly.
- In a food processor, pulse the walnuts until finely ground.
- Add tahini, yogurt, lemon juice, cumin, garlic, Aleppo pepper, salt, and pepper to the food processor.
- Scoop the soft flesh out of the cooled eggplant and add it to the food processor.
- Blend until smooth, scraping the sides as needed. Adjust seasoning if necessary.
- Serve at room temperature with cut vegetables, pita chips, crackers, or olives.
Nutrition Facts (estimated)
Servings
1.5 cups
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
You might also like