1 tablespoon honey (NOTE: To make vegan, substitute an alternate sweetener such as agave syrup)
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation
Preheat oven to 425°F.
Cut the eggplant in half, and brush with olive oil. Place on baking sheet.
Make a small packet of aluminum foil to hold the garlic cloves and the remaining oil; place alongside eggplant. Bake for 35 minutes.
Place walnuts on another baking sheet. Toast 5 to 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.
Your browser does not support images upload. Please choose a modern one
Sign Up for Our Free Newsletter
Subscribe to our free e-newsletter to receive the latest updates from California Walnuts, including tasty nutritious recipes, health and fitness tips
Please Note
This link connects to a third party website not associated with the California Walnut Board. The link has been provided solely as a convenience to you. The California Walnut Board assumes no responsibility for the accuracy, quality, safety, or nature of the content on the linked site. Click Continue to visit the requested site, or click cancel to remain on the current page.