Eggplant & Walnut Dip
This is a delicious dip or spread. With the holiday season coming soon, you may want to have some on hand for any party that you may host or attend. We enjoyed the dip with home-made flatbreads.
Yield: 1½ – 2 cups
- 1 eggplant
- 3/4-1 cup walnut pieces
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tablespoon harissa, alternatively a chili-pepper paste
- 2-3 sprigs thyme, leaves only
- salt and pepper, to taste
- Heat the oil in a medium frying pan.
- Add the onion and begin to sauté.
- Chop the eggplant in cubes and add to the onion.
- Add the minced garlic.
- Add the thyme.
- Cook the eggplant until soft. You may want to add a splash of water as it is cooking if the pan becomes too dry.
- When the eggplant has become soft, remove from the pan and place in a food processor or blender.
- Add the harissa.
- Puree the eggplant mixture until most of the mixture is smooth.
- Toast the walnut pieces in a dry frying pan.
- Add most of the walnut pieces to the eggplant puree and give 1 or 2 pulses to blend. You want it to still have chunky walnut pieces, but blended with the eggplant.
- Remove from the food processor and place in serving dishes.
- Season to taste with salt and pepper of needed.
- We garnished the dip with a small piece of thyme and some toasted walnut pieces.