Eggplant Walnut Dip
The smoky aroma of the charred eggplant combined with the chilly – nut infusion in this Eggplant Walnut Dip provides for a great spread!
Eggplant Walnut Dip
Ingredients:
- 2 large Eggplants
- 2 tablespoons Olive Oil
- 1 fresh Red Chilli, finely chopped
- 125 gm/4 oz Walnuts
- 1 clove Garlic, minced
- 2-3 tablespoons chopped flat leaf parsley
- Juice of 1 Lime
- 3-4 tablespoons Extra Virgin Olive Oil
- Salt to taste
Method:
- Roast the eggplants on direct flame.
- Immerse in cool water for a minute .Peel off the blackened skin, cut the eggplant lengthwise and scoop out the flesh. Leave ½ an hour to drain in a strainer/collander to remove any liquids.Meanwhile prepare other ingredients.
- Heat the olive oil in a frying pan and sauté the chilli until soft, about 2 minutes.
- In a food processor or blender add the drained eggplant, the chilli with its oil, the walnuts, garlic, lime juice, the extra virgin olive oil and the salt and pulse to a smooth paste.
- Serve with Pita bread or bread sticks.
Eggplant Walnut Dip
Did you enjoy our Eggplant Walnut Dip ?
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