Smoky Harissa Eggplant Dip
Ingredients
The dip
-
1
medium or large
eggplant
-
4
cloves
garlic
-
1-2
Tbsp
olive oil
-
½
cup
raw walnuts
-
1
whole
lemon (juiced)
-
1
pinch
salt
-
1
pinch
black pepper
-
2-3
tsp
harissa paste
-
1-2
tsp
smoked paprika
-
1
Tbsp
maple syrup or coconut sugar
For serving (optional)
-
to taste
pita or toasted pita chips
-
to taste
fresh mint
-
to taste
chopped walnuts
-
to taste
vegetables (carrots, cucumbers, etc.)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplant into ¼-inch rounds, sprinkle with salt, and drain in a colander for 30 minutes.
- Drizzle garlic with olive oil on a baking sheet and bake for 20 minutes.
- Add walnuts to the baking sheet and bake for an additional 7-8 minutes until fragrant.
- Rinse the eggplant, press between towels to remove excess moisture, and broil for 4-5 minutes on each side until golden brown.
- Wrap the roasted eggplant in foil for 5 minutes, then peel off most of the skin.
- In a blender, combine the eggplant flesh, roasted garlic, walnuts, lemon juice, salt, pepper, harissa, smoked paprika, olive oil, and maple syrup. Blend until smooth.
- Taste and adjust seasonings as needed, adding more harissa or olive oil for creaminess.
- Garnish with fresh mint, walnuts, and paprika if desired.
- Serve with pita chips, vegetables, or bread.
Nutrition Facts (estimated)
Servings
4
Calories
179
Total fat
12.9g
Total carbohydrates
14.5g
Total protein
5.4g
Sodium
43mg
Cholesterol
0mg
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