Roasted Eggplant-Walnut Dip
Although this recipe calls for discarding the eggplant skin, if you don’t mind small purple flecks in your dip, just go ahead and puree the whole eggplant (though you should discard the tough parts at the stem end). The compounds that are responsible for the color of fruits and vegetables are being investigated for their health potential, so why not go ahead and eat the deeply colored eggplant skin? Serving suggestion: Serve this silky dip with vegetable crudités or wedges of pita bread.
2 eggplants (about 1 pound each), halved lengthwise
4 slices firm-textured whole-wheat sandwich bread, toasted and torn into pieces
3 cloves garlic, peeled
2 tablespoons coarsely chopped walnuts
2 tablespoons fresh lemon juice
2 teaspoons dark sesame oil
3/4 teaspoon salt
3/4 teaspoon ground coriander
1/4 cup chopped cilantro
1 Preheat the oven to 400°F. Place the eggplant halves, cut-sides down, on a baking sheet and bake for 25 minutes, or until tender. When cool enough to handle, scoop out the flesh with a spoon.
2 Transfer the eggplant to a food processor. Add the toast pieces, garlic, walnuts, lemon juice, sesame oil, salt, and ground coriander, and process to a smooth puree.
3 Spoon the dip into a serving bowl and stir in the cilantro. Makes 4 cups
Makes 4 cups servings.
Per 1/2 cup: 91 calories, 3g total fat (0.3g saturated), 0mg cholesterol, 4g dietary fiber, 14g carbohydrate, 3g protein, 289mg sodium.