Persian Roasted Eggplant Walnut Dip ... earthy, smokey, moorish, delicious!
This Persian Roasted Eggplant Walnut Dip has a lot to offer. The twice used garlic, the walnuts, then the creaminess from Greek yogurt make it endearing. The caramelised sweet onions and garlic add more depth to the flavour. Play around with ingredients to suit your palette. That's the beauty of dips.
Ingredients
Roasted eggplant walnut dip
- 1 medium eggplant, whole
- 4 cloves garlic, unpeeled
- ¼ cup walnuts halves
- 2 tbsp Greek yogurt
- ½ tsp salt {to taste}
- 2 tbsp extra virgin olive oil
- 1 small small onion, chopped
- 2 cloves garlic, chopped
- 1 tsp ghee to caramelise garlic and onions
- Juice of 1/2 lime as per taste
- 2 tbsp chopped chives {or garlic greens}
Topping
- Walnuts, chives & extra virgin olive oil to drizzle over
Instructions
- Cut 1/2" slits into sides of eggplant and push in 4 cloves of unpeeled garlic. Roast over low flame {or under broiler} until charred {like for baingan ka bharta.} Leave covered in a bowl to cool.
- Remove garlic and press out roasted pods. Discard skin. peel off charred skin of eggplant. Chop roughly. {Can be done a day or so in advance}
- While the eggplant is cooling, heat ghee in heavy bottom pan and caramelise onions and garlic.
- Place in cooled eggplant with with caramelised onions & garlic and remaining ingredients in a blender. Blend until smooth. Stir in chopped chives. Taste and adjust seasoning. Drizzle with extra virgin olive oil and keep for a couple of hours/overnight for flavours to mature. Top with chopped walnuts and chives.