Eggplant Walnut Dip
Roasted eggplant blended with toasted walnuts and tahini for a savory summer appetizer
After all the recipe testing and re-testing for HashtagIceCreamWeek I needed to eat piles and piles of vegetables. I say needed both because my body craved them and because the vegetables from the Community Supported Agriculture (CSA) farm share were piling up all over the kitchen!
I decided to tweak a recipe from last summer: Layered Summer Vegetable Appetizer. In that recipe, I'd kinda glossed over the whole eggplant base in favor of the method [to my madness]. Today I want to shine a spotlight on eggplant dip.
I first tried eggplant with walnuts when I ate my way around the elementary school cafeteria during International Night. A family from Georgia [the country, not the state] had a delicious eggplant and walnut dish. I loved it, though sadly I never got the recipe nor can I find it on the internets. Instead, I'm using toasted walnuts processed with roasted eggplant in a dip today. I get an eggplant out of the crisper and we get a light supper or after school snack [my son likes this with sliced carrots, so if you like hummus with carrots you may also like this].
|Um, I've already roasted the eggplants in this photo. They aren't old or anything.|
|Now you see why I layer this dip up with goodies. It's kinda drab-looking on it's own. Tasty, but drab.|
Eggplant Walnut Dip2 medium globe eggplants
1-2 teaspoons olive oil
1 cup chopped walnuts
2 cloves garlic
½ cup fresh parsley leaves
⅓ cup lemon juice
½ teaspoon salt
1 teaspoon cumin
⅓ cup tahini
olive oil and toppings to serve
Preheat oven to 375 degrees Fahrenheit. Rub eggplants with olive oil, stab them a couple of times, and place on a rimmed baking sheet. Roast for 45 minutes until eggplants are somewhat deflated looking. Set aside to cool a bit.
While the eggplant is roasting, toast walnuts in a dry skillet over medium high heat until fragrant (3-4 minutes). Set aside to cool.
In a food processor, combine eggplant flesh (ditch the skin), toasted walnuts, and the rest of the ingredients. Pulse to bring the mixture together, then process until it's a uniform paste, stopping to scrape the sides occasionally.
To serve, spread on a plate and drizzle with olive oil, topping with whatever fresh and preserved vegetables you've got on hand. We especially like feta cheese, olives, peppers, cucumbers and tomatoes.
|One more just because I didn't want your final view to be the naked dip.|