(Wal)nutty eggplant dip
Peeps! You know that I am a (wal)nut for eggplants right? Gimme any time! Well, this luscious dip/spread has been a go-to many times when in the past months I have wondered what dip I want to make to accompany my roasted or steamed veggies and, VERY IMPORTANT, for many of the parties I have been invited to.
It is really trully easy to make and so so tasty. And, another plus side is that it is different than your typical baba ghanoush (which yours truly also has on these pages).
So you better pay attention here! The recipe is from The First Mess, which is a continued inspiration.
So for a full large bowl, you will need:
- 1 medium/large eggplant
- ¼ cup walnuts
- ¼ cup tahini
- ⅓ cup plant yogurt
- 1 or 2 tablespoons lemon juice
- ¾ teaspoon ground cumin
- 1 clove garlic
- ½ teaspoon chili flakes
- salt and pepper, to taste
Preheat the oven to 180°C. Cut the eggplant lengthwise in halves and place them face down on a baking tray. Bake for about 45 minutes, until the halves are soft and wrinkly (I like it when they are a bit charred on the top). Once done, let the eggplant cool a bit.
In parallel, grill the walnuts in a small pan (no need to add anything – just pay attention they do not burn). Pulse them in a food processor until they are well ground. Then add the tahini, yogurt, lemon juice, cumin, garlic (which you have chopped a bit before), chili, salt and pepper, and blend it all together. Peel the baked eggplant, cut it in large chunks, and transfer them to the food processor. Blend it all until you have a spread with a smooth consistency.
Et voilà! When serving, you can decorate with some walnuts, parsley and/or olive oil.