Eggplant & Walnut Dip with Pita Triangles Recipe

Name: Eggplant & Walnut Dip with Pita Triangles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb) globe eggplant; ½ cup chopped walnuts; ⅓ cup golden raisin, chopped; 1 ½ tablespoons chopped of fresh mint; 1 tablespoon fresh lemon juice; 1 clove garlic, minced; 1 teaspoon canola oil; salt & freshly ground black pepper, to taste; 5 6 inch fat-free whole wheat pita bread; 5 tablespoons freshly grated parmesan cheese

Servings: persons

1
Preheat oven to 425 degrees.
2
Pierce eggplant with tines of a fork and wrap tightly in foil.
3
Place eggplant on baking sheet and roast for 1 hour, cool slightly.
4
Halve eggplant lengthwise and scoop out pulp into a medium bowl.
5
Set aside and reserve.
6
Meanwhile, heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted.
7
Set aside and reserve.
8
Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil.
9
Season with salt and pepper.
10
Cover and chill slightly.
11
Preheat broiler.
12
Sprinkle pitas with cheese, dividing equally.
13
Broil for 2 minutes or until cheese melts and pitas are lightly toasted.
14
Cut each pita into 6 wedges and serve with dip.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1 lb) globe eggplant, ½ cup chopped walnuts, ⅓ cup golden raisin, chopped, 1 ½ tablespoons chopped of fresh mint, and more.

Yes, Eggplant & Walnut Dip with Pita Triangles falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Eggplant & Walnut Dip with Pita Triangles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions