“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.
Absolutely perfect there is nothing quite like this recipe
This sounds delicious. Do you think it would taste okay using truffle oil instead of the olive oil and black
truffle salt?
Yes of course you can Barbara.
Absolutely perfect there is nothing quite like this recipe