I posted a status on Facebook last weekend about a roasted eggplant dip I was making. Several people asked for the recipe…..sooooo, here it is! It’s so easy to make and even people who swear they don’t like eggplant, Mr. T is among them, love this dip. Serve it with pita triangles or any bread of your choice.
Roasted Eggplant Dip
2 large eggplant, cut in half, lengthwise
1 cup toasted walnut pieces (you can substitute pecans or pine nuts)
1/2 cup flat leaf parsley
4 cloves garlic, peeled and coarsely chopped
1 teaspoon Sangre de Cristo Spice Company Mediterranean Blend
1 teaspoon sea salt
black pepper to taste
1 tablespoon white balsamic vinegar
1/2 cup extra virgin olive oil
Preheat the oven to 350 degrees. Place the eggplant, cut side down, on a baking sheet lined with parchment paper. Place the tray in the oven and bake for one hour, or until the meat of the eggplant can be scooped out of the skin easily. Place the meat of the eggplant in the large bowl of a food processor. Add the walnut pieces, parsley, garlic and seasonings. Process for a minute. Add the balsamic and pulse for about 30 seconds. With the motor of the processor running, pour the olive oil through the feed tube. Process for another minute. Serve with warm pita triangles, flat bread or any bread you prefer. Easy and delicious! Served with a platter of raw veggies, which by the way are great to dip as well as bread, and you’ve got a light summer supper. Of course, you’ll want to pick a good wine to go with this. I love the Vinho Verde by Casal Garcia with this dish. It’s light a bit sparkly and just dry enough to be the perfect pairing!
To order the Mediterranean Blend of spices click here: www.sdcspice.com
One Response
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Marisa Franca @ All Our Way Says:
Oh! That sounds so good. Our family is getting together at our house in the middle of August — I like to do themes and I was planning on an Isle of Capri with homemade Limoncello 🙂 I think that dip would be perfect. Thank you.
