I am still writing about eggplant. I'm starting to see the beauty in these delightfully purple and somewhat rubbery vegetable. Here is another dip or puree. Enjoy on crackers or with other veggies!
Roasted Eggplant with Dill, Yogurt, and Walnuts
Ingredients:
1 large or 2 medium eggplants, about 1 1/4 pounds
3 garlic cloves (maybe more)
1/4 cup walnuts or pine nuts
Salt and freshly milled pepper
1/2 cup chopped dill
3 tablespoons extra virgin olive oil
1/3 to 1/2 cup drained yogurt
1. Preheat the oven to 425 F/220 C.
2. Slash the eggplant in 4-5 places so it won't explode. Thinly slice one of the garlic cloves and insert a slice in each incision. Put it in a pan and bake until it's soft to the point of collapsing, 30 to 40 minutes.
3. Meanwhile, toast the nuts on a small sheet pan until fragrant, watching them carefully. Let them cool for 5-10 minutes and then coarsely chop.
4. Pound the remaining garlic with the 1/2 teaspoon salt and a large mortar until smooth. Add the dill and olive oil and work it into a paste.
5. Peel the eggplant, add the flesh to the mortar, and pound just enough to make a coarse puree.
6. Stir in the yogurt, fold in the nuts, and season with salt and pepper to taste.
7. Enjoy an unusual dip! This makes about 1 1/2 cups.
Roasted Eggplant with Dill, Yogurt, and Walnuts
Ingredients:
1 large or 2 medium eggplants, about 1 1/4 pounds
3 garlic cloves (maybe more)
1/4 cup walnuts or pine nuts
Salt and freshly milled pepper
1/2 cup chopped dill
3 tablespoons extra virgin olive oil
1/3 to 1/2 cup drained yogurt
1. Preheat the oven to 425 F/220 C.
2. Slash the eggplant in 4-5 places so it won't explode. Thinly slice one of the garlic cloves and insert a slice in each incision. Put it in a pan and bake until it's soft to the point of collapsing, 30 to 40 minutes.
3. Meanwhile, toast the nuts on a small sheet pan until fragrant, watching them carefully. Let them cool for 5-10 minutes and then coarsely chop.
4. Pound the remaining garlic with the 1/2 teaspoon salt and a large mortar until smooth. Add the dill and olive oil and work it into a paste.
5. Peel the eggplant, add the flesh to the mortar, and pound just enough to make a coarse puree.
6. Stir in the yogurt, fold in the nuts, and season with salt and pepper to taste.
7. Enjoy an unusual dip! This makes about 1 1/2 cups.
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