Roasted Eggplant & Walnut Dip with Toasted Pita Triangles

Recipes

Roasted Eggplant & Walnut Dip with Toasted Pita Triangles

Submitted By: Canada

This healthy eggplant and California Walnut dip makes eating the Mediterranean way easy!

Vegetarian Quick

Ingredients

1 large eggplant

1/2 cup chopped California Walnuts

1-1/2 tbsp chopped fresh mint

1 tbsp fresh lemon juice

1 large clove garlic, minced

1 tsp olive oil

Salt and pepper, to taste

4 pita bread

4 tbsp grated Parmesan cheese

Directions

Pierce eggplant with tines of fork and wrap tightly in foil. Place eggplant on baking sheet and roast at 425°F 45 minutes to 1 hour, until soft; cool slightly.
Halve eggplant lengthwise and scoop out pulp into a blender or food processor; puree and set aside. In dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes; stir into eggplant pulp. Add mint, lemon juice, garlic, oil and salt and pepper. Cover and chill slightly. Cut each pita into 6 wedges.
Place on baking sheet, sprinkle with cheese and broil until pitas are lightly toasted and cheese melts. Serve pitas with dip.