13433Roasted Eggplant and Walnut Dip1 hr10 mins1 1/2 cupsMon Aug 11 17:45:00 -0700 2008Wed Sep 02 13:27:28 -0700 2009EasyCal-MedCHOW
http://www.chow.com/recipes/13433
Wed, 02 Sep 2009 20:27:28 GMTMove over hummusMove over hummus—this savory, herby dip is just as easy to make and even tastier.
Charred eggplant, toasted walnuts, bright herbs, and sweet honey combine in an addictive dip that’s as versatile as hummus.
Heat the oven to 425°F and arrange a rack in the middle.
Brush the cut side of the eggplant halves with olive oil and place them cut side down on a baking sheet. Place garlic on a piece of aluminum foil and pour remaining olive oil over top, fold up the foil to enclose, and put on the baking sheet with the eggplant. Roast until eggplant skin remains indented when pressed on and the cut side of the eggplant is browned, about 35 minutes.
Set eggplant and garlic aside to cool, about 20 minutes.
Using a food processor fitted with a blade attachment, chop walnuts until they are reduced to the size of peppercorns, about 25 pulses. Add parsley and roasted garlic and pulse until parsley is evenly minced, about 10 pulses.
Scoop eggplant flesh from skin and add to the food processor along with lemon juice and honey. Season with salt and freshly ground black pepper and blend until smooth, about 30 seconds. Serve with toasts or crackers.
]]>
http://www.chow.com/assets/2008/08/eggplantdip290.jpg
Adela Jung53Starter68
1 medium eggplant, halved lengthwise]]>
1 tablespoon olive oil]]>
74
3 medium garlic cloves, peeled]]>
1 cup raw walnuts, toasted]]>
203
1/3 cup fresh Italian parsley, coarsely chopped]]>
43
1 tablespoon freshly squeezed lemon juice]]>
1 tablespoon honey]]>
1chow13002adela jung190cocktail273party867appetizer435vegetarian3033crackers793dip501entertaining216holiday8548no fuss384easy807starters2440hors d’oeuvres944happy hour3528cocktail party