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Eggplant Walnut Dip

eggplant walnut dip 300x189 Eggplant Walnut Dip

Eggplant Walnut Dip

 Eggplant Walnut Dip

The smoky aroma of the charred eggplant combined with the chilly – nut infusion in this Eggplant Walnut Dip provides for a great spread!

Eggplant Walnut Dip


  • 2 large Eggplants
  • 2 tablespoons Olive Oil
  • 1 fresh Red Chilli, finely chopped
  • 125 gm/4 oz Walnuts
  • 1 clove Garlic, minced
  • 2-3 tablespoons chopped flat leaf parsley
  • Juice of 1 Lime
  • 3-4 tablespoons Extra Virgin Olive Oil
  • Salt to taste


  • Roast the eggplants on direct flame.
  • Immerse in cool water for a  minute .Peel off the blackened skin, cut the eggplant lengthwise and scoop out the flesh. Leave ½ an hour to drain  in a strainer/collander  to remove any liquids.Meanwhile prepare other ingredients.
  • Heat the olive oil in a frying pan and sauté the chilli until soft, about 2 minutes.
  • In a food processor or blender  add the drained eggplant, the chilli with its oil, the walnuts, garlic, lime juice, the extra virgin olive oil and the salt  and pulse to a smooth paste.
  • Serve with Pita bread or bread sticks.

Eggplant Walnut Dip

Did you enjoy our Eggplant Walnut Dip ?

You May Also Like: Baba Ganouj, Smoky Roasted Eggplant(Bharta)



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