Smoky Eggplant Dip with Walnuts
60% автентично · Modern Balkan
A richer, more complex variation featuring toasted walnuts for texture and a deeper, nutty flavor profile, often served as a dip with bread.
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Съставки
- Eggplants2 large
- Walnuts1/2 cup, toasted and chopped
- Garlic2 cloves
- Olive oil3 tablespoons
- Lemon juice1 tablespoon
- Saltto taste
- Black pepperto taste
- Fresh parsley2 tablespoons, chopped
Стъпки
- 1
Roast eggplants as in the classic recipe until very soft. Let cool.
- 2
Scoop out eggplant flesh. In a bowl, mash the flesh with a fork or pulse briefly in a food processor until mostly smooth but still with some texture.
- 3
Toast walnuts in a dry pan until fragrant, then chop finely.
- 4
Mince garlic.
- 5
Combine eggplant puree, chopped walnuts, minced garlic, olive oil, lemon juice, salt, and pepper. Mix thoroughly.
- 6
Stir in chopped parsley.
- 7
Chill for at least 1 hour to allow flavors to meld. Serve as a dip with crusty bread or pita.
