De-stress and bring out the chef in you by trying this recipe using walnuts. Not only is it a storehouse of nutrients, but also a blast of flavours. This delicious dip goes well with almost all your snacks and breads!
Ingredients
1 eggplant
1 tablespoon olive oil
3 cloves garlic
1 cup California walnuts
1/3 cup fresh flat-leaf Italian parsley
Zest of one lemon
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation
Preheat oven to 425 degree Fahrenheit
Cut the eggplant in half, and brush with olive oil
Place on baking sheet
Make a small packet of aluminium foil to hold the garlic cloves and the remaining oil; place alongside eggplant
Bake for 35 minutes
Place walnuts on another baking sheet
Toast five-10 minutes or until lightly browned
Once the eggplant has finished roasting, allow to cool down a bit, then scoop the flesh of the eggplant from the skin
Discard the skin
Combine walnuts and parsley in food processor; chop
Add lemon zest, lemon juice, honey, roasted eggplant and garlic, and salt and pepper to taste
Blend in the food processor until smooth
Serve with pita bread
