Eggplant walnut appetizer dip

Eggplant walnut appetizer dip
Courtesy: California Walnuts

De-stress and bring out the chef in you by trying few recipes using dry fruits like walnuts and almonds, lent by experts.

While chef Sabyasachi Gorai has given recipes inspired by California walnut, chef Kunal Kapoor has shared a recipe using almonds and dates.

Ingredients for Eggplant walnut appetizer dip:

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 Farenheit. 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.