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
- 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.
- 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.
- Cut each pita into 6 wedges. Place on baking sheet, sprinkle with cheese and broil until pitas are lightly toasted and cheese melts.
- Serve pitas with dip.
For more recipes, visit the California Walnut Board.
Recipe, content and photo courtesy of the California Walnut Board
Saturated Fat: 0g