Roasted Eggplant and Walnut Dip Recipe

1. 1

   Heat the oven to 425 degrees F and arrange a rack in the middle.

2. 2

   Brush the cut side of the eggplant halves with olive oil and place them cut side down on a baking sheet.

3. 3

   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.

4. 4

   Roast until eggplant skin remains indented when pressed on and the cut side of the eggplant is browned, about 35 minutes.

5. 5

   Set eggplant and garlic aside to cool, about 20 minutes.

6. 6

   Using a food processor fitted with a blade attachment, chop walnuts until they are reduced to the size of peppercorns, about 25 pulses.

7. 7

   Add parsley and roasted garlic and pulse until parsley is evenly minced, about 10 pulses.

8. 8

   Scoop eggplant flesh from skin and add to the food processor along with lemon juice and honey.

9. 9

   Season with salt and freshly ground black pepper and blend until smooth, about 30 seconds.

10. 10

    Serve with toasts or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.