Roasted Eggplant & Walnut Dip with Toasted Pita Triangles
This healthy eggplant and walnut dip makes eating the Mediterranean way easy!
1 large eggplant
1/2 cup chopped California Walnuts
1 1/2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 large clove garlic, minced
1 teaspoon olive oil
Salt and ground black pepper, to taste
4 pita breads
4 tablespoons freshly grated Parmesan cheese
- Pierce eggplant with tines of fork and wrap tightly in foil. Place eggplant on baking sheet and roast at 425°F 45 minutes to 1 hour, until soft; cool slightly. Halve eggplant length-wise and scoop out pulp into a medium bowl; set aside.
- In dry skillet over medium to high heat, cook walnuts until lightly toasted, about 1 to 2 minutes; stir into eggplant pulp. Add mint, lemon juice, garlic, oil and salt and pepper. Cover and chill slightly.
- Cut each pita into 6 wedges. Place on baking sheet, sprinkle with cheese and broil until pitas are lightly toasted and cheese melts. Serve pitas with dip.
Makes about 24 appetizer servings.
Recipe provided courtesy of California Walnuts.