Armenian Eggplant and Walnut Dip
- Vegetable recipes
- Diabetes-friendly
- Kid-friendly
- Heart-healthy
Ingredients
- 2 medium eggplants (1-1/2 lb/750 g)
- 1 head garlic (unpeeled)
- 1 cup (250 mL) walnut halves
- 1/3 cup (75 mL) extra-virgin olive oil
- 1/4 cup (60 mL) finely chopped fresh coriander
- 3 tbsp (45 mL) lemon juice
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) cayenne pepper
- 1/4 tsp (1 mL) paprika
- Coriander sprigs
Preparation
Prick eggplants all over; place on rimmed baking sheet. Wrap garlic in foil; add to sheet. Bake in 450°F/230°C oven until eggplants are tender when tested with fork and garlic is soft when pressed, about 40 minutes. Let cool.
Split eggplants in half; scoop flesh into bowl, discarding skin. Squeeze garlic cloves out of skins; combine with eggplant and mash well.
In dry skillet, toast walnuts over medium-low heat, about 5 minutes. Let cool slightly. Transfer to towel; rub lightly to remove as much of the skins as possible. Place walnuts and all but about 2 tbsp/30 mL of the olive oil in food processor; purée until smooth.
Stir into eggplant mixture along with coriander, lemon juice, salt and cayenne. Transfer to shallow serving dish; drizzle with remaining oil and sprinkle with paprika. Garnish with coriander sprigs.
Makes 3-1/4 cups (800 mL).
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