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Recipes

Eggplant & Walnut Dip with Toasted Pita Triangles

Mediterranean Diet Dip or Sauce Vegetarian

Smart snacking should include great-tasting, nutritious foods that will satisfy any appetite. The first step to creating a smart snack is selecting the right ingredients, and as a traditional component in the Mediterranean diet, walnuts should be at the top of the list. Unique among nuts, walnuts are the only nut that provide a significant amount of alpha linolenic acid (ALA)—the plant-based omega-3 fatty acid—with 2.5 grams in every ounce. Take on your next snack attack with this Eggplant & Walnut Dip with Toasted Pita Triangles, a flavorful treat with a heart-healthy crunch.

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Prep Time:

1 hour

Yield:

Serves 24

Nutrition Facts

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Nutrition Facts

  • Calories: 40
  • Fat: 2g
  • Saturated Fat: 0g
  • Sodium: 45mg
  • Carbohydrate: 4g
  • Fiber: 1g
  • Protein: 1g
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Ingredients

1 large eggplant

½ cup chopped walnuts

1-½ tablespoons chopped fresh mint

1 tablespoon fresh lemon juice

1 large clove garlic, minced

1 teaspoon olive oil

Salt and pepper, to taste

4 pita breads (preferably whole grain)

4 tablespoons grated Parmigiano-Reggiano cheese

Instructions

  1. Pierce eggplant with tines of a fork and wrap tightly in foil.  Place eggplant on baking sheet and roast at 425°F for 45 minutes to 1 hour, until soft; cool slightly. 
  2. 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.
  3. Cut each pita into 6 wedges. Place on baking sheet, sprinkle with cheese and broil until pitas are lightly toasted and cheese melts.
  4. Serve pitas with dip.

For more recipes, visit the California Walnut Board.

Recipe, content and photo courtesy of the California Walnut Board

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