Eggplant Dip

10 ingredients
1 steps

Ingredients

  • 1 medium eggplant
  • 2/3 c. walnuts
  • 1/4 c. minced onion
  • 1/4 c. minced parsley
  • 1 1/2 tsp. minced hot finger chile pepper
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • freshly ground pepper to taste
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. fresh lemon juice

Directions

  1. 1
    Prick the eggplant several times and microwave, uncovered, until collapsed and soft (10 minutes). Set it aside to cool. Spread walnut pieces on a microwave-safe dish and cook, uncovered, until fragrant and toasted (2 to 3 minutes). Chop fine. Scrape the eggplant flesh into a bowl and chop coarsely. Add walnuts, onions, parsley, pepper, garlic, salt and pepper. Combine. Stir in oil and lemon juice. Cover and let stand at room temperature for several hours.

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