Smoky Walnut Eggplant Dip
A creamy roasted eggplant dip with toasted walnuts, garlic, lemon, and parsley. Its smoky flavor and subtle crunch make it ideal for dipping, spreading, or serving as an appetizer.
Equipment
- Baking sheet
- Food processor
- Fork
- Mixing bowl
Ingredients
- 2 large eggplants
- ½ cup chopped walnuts
- 2 cloves garlic minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh parsley
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Pierce eggplants with a fork and place on a baking sheet.
- Bake for 35-40 minutes, or until soft and collapsed.
- Let cool, then peel and scoop out the flesh.
- Place eggplant flesh, walnuts, garlic, lemon juice, and olive oil in a food processor.
- Pulse until smooth but still slightly chunky.
- Transfer to a mixing bowl.
- Stir in parsley, salt, and pepper.
- Chill for at least 30 minutes before serving.
Notes & Wine Advice
Serving Suggestions
Serve the dip chilled or at room temperature with toasted pita, crostini, crackers, or fresh vegetable sticks. It also works well as a sandwich spread or alongside grilled vegetables.Recipe Notes
Draining the roasted eggplant prevents a watery dip. Pulse the ingredients briefly if you prefer a chunkier texture. Toasting the walnuts in a dry skillet for 3 to 4 minutes creates a deeper, nuttier flavor.Dietary Information
The dip contains walnuts and is therefore unsuitable for anyone with a tree-nut allergy. The recipe contains no dairy, eggs, gluten, soy, or wheat. Check packaged accompaniments separately before serving.Nutrition Information
The nutrition estimate applies to one-quarter of the complete recipe. The precise values can vary according to the size of the eggplants and the amount of salt retained in each serving.Variations
Add ½ teaspoon smoked paprika for a stronger smoky taste. Fresh cilantro can replace the parsley, while a pinch of cayenne adds heat. For a smoother dip, process the mixture for an additional 20 to 30 seconds.Storage
Store the dip in a covered container in the refrigerator for up to four days. Stir it before serving. Freezing is not recommended because thawed eggplant can release excess moisture.Wine Advice
A dry Rosé balances the smoky eggplant and earthy walnuts. A crisp Pinot Grigio provides a lighter pairing that complements the lemon and fresh parsley.Nutrition values
Calories: 215 kcal | Carbohydrates: 15 g | Protein: 5 g | Fat: 17 g | Saturated Fat: 2 g | Sodium: 300 mg | Sugar: 6 g