Roasted Eggplant Dip with Walnuts

Ingredients

• 2 medium eggplant
• 0.5 cup walnuts
• 3 tablespoons olive oil
• 3 cloves garlic
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 0.25 cup parsley
• 1 teaspoon cumin
• 0.5 teaspoon paprika
• 1 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Pierce eggplants with a fork and place them on a baking sheet lined with parchment paper.
3. 3Roast the eggplants for 25-30 minutes or until the skin is charred and the inside is soft.
4. 4While the eggplants are roasting, toast the walnuts in a dry pan over medium heat for 5-8 minutes, or until golden and fragrant.
5. 5Allow the eggplants to cool, then peel and discard the skin.
6. 6In a food processor, combine the roasted eggplant, toasted walnuts, olive oil, garlic, lemon juice, tahini, parsley, cumin, smoked paprika, salt, and black pepper.
7. 7Blend until the mixture is creamy and smooth, adjusting seasoning to taste.
8. 8Chill the dip in the refrigerator for at least 1 hour to allow flavors to meld.
9. 9Garnish with additional walnuts and a drizzle of olive oil before serving.
10. 10Serve the dip with slices of fresh vegetables or whole grain pita bread for dipping.
11. 11Enjoy this nutrient-dense, flavorful appetizer that perfectly embodies the healthful principles of Mediterranean cuisine.