“In fine, the truffle is the very diamond of gastronomy.”
Jean Anthelme Brillat-Savarin
Smoked Eggplant Walnut Truffle Dip … earthy, rustic, nutty, slightly tangy, creamy, smoky delicious. Some things come together with small beginnings, and for strange reasons. This dip was no different and found it’s origins in a wizened old forgotten pomegranate that I discovered while cleaning out the fridge. Also popped out a bowl that held an eggplant I had roasted 2 days ago, a small carton of Greek yogurt, and the plan was made.
It was going to be a Smoked Eggplant Walnut Truffle Dip which would use up all the goodness that lay forgotten in the fridge. AND a chance to use some fabulous Black Truffle Sea Salt from Olive Tree Trading, a special product that really shines when used. It might be an expensive product, but a little goes a long way. On pasta, on toast, over dips, on artisan bread, in pasta sauce, over popcorn, on salads; really steps up the flavours!
With it of course some really really good quality extra virgin olive oil from the same company, a product that speaks for itself. As always, a dish is only as good as it’s ingredients and this Smoked Eggplant Walnut Truffle Dip was just that. You could always use sea salt but a black truffle sea salt is a noticeably charming addition, quite different. The rest of this Persian inspired dip has humble origins, almost staple pantry ingredients. How can you go wrong with eggplant {or baingan as locally called}, walnuts, garlic, yogurt and olive oil? Not possible right?
And the good thing is that if you blend it smooth, picky eaters can’t figure out what’s in this pâté like dip. It’s a win win; a delicious one at that too. Serve with wholegrain crackers, crudites etc. Great as a sandwich spread, with crusty wholegrain bread, etc.
Smoked Eggplant Walnut Truffle Dip
Ingredients
- 1 medium eggplant
- 6 cloves garlic unpeeled
- 1/2 cup evoo
- 2 cloves garlc
- Sea salt
- 1/4 cup walnuts
- 2 tbsp Greek yogurt
- Juice of 1 lime
- 1/2 tsp Black truffle sea salt
Instructions
- Wash and pat dry the eggplant. Make 4-6 slits around and tuck in unpeeled garlic cloves.
- Roast over a low open gas flame, or in oven until charred all over and soft.
- Place in a bowl covered, until cool enough to handle. gently peel the charred skin off, squeeze out the garlic from pods. {This can be done a couple of days in advance and refrigerated}.
- Place all ingredients in bowl of processor or blender and process until smooth. Taste and adjust seasoning.
- Transfer to a bowl, drizzle generously with good quality extra virgin olive oil, sprinkle over some black truffle salt, garnish with pomegranate pearls. Serve with wholegrain crackers, crudites etc. Great as a sandwich spread, with rustic wholegrain bread, etc.