|
|
This healthy eggplant and
walnut dip makes eating the Mediterranean way easy!
Roasted Eggplant
& Walnut Dip with Toasted Pita Triangles
- 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 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 servings.
Recipe provided courtesy of California Walnuts.
loading
|
|
|
