Average: 0 (0 votes)
Active time
1 hour
Serves 24

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

  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


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

Yield: Serves 24

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