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Roasted Eggplant & Walnut Dip with Toasted Pita Triangles recipe

This healthy eggplant and walnut dip makeseating the Mediterranean way easy!

Recipe: 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 andwrap tightly in foil. Place eggplant on baking sheet and roastat 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; stirinto eggplant pulp. Add mint, lemon juice, garlic, oil and saltand pepper. Cover and chill slightly.
  • Cut each pita into 6 wedges. Place onbaking sheet, sprinkle with cheese and broil until pitas arelightly toasted and cheese melts. Serve pitas with dip.

    Makes about 24 servings.

    Recipe provided courtesy of CaliforniaWalnuts.

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  • Comments

    1 Comment


    Here in Romania we roast the whole eggplant, it will peel off quite easily. Then, we mash it and add only salt, chopped onion and olive oil. That s it! Goes well with tomatoes and cheese! Or simple, on any type of bread. We call it eggplant salad. Top your dip with a few remaining spoonfuls of caramelized onion and you re done! Persian eggplant dip in a cinch at home. And can I just tell you how insanely delicious this dip is?

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