Eggplant & Walnut Dip with Pita Triangles

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Ready In:
1hr 19mins
Ingredients:
10
Serves:
30
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ingredients

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directions

  • Preheat oven to 425 degrees.
  • Pierce eggplant with tines of a fork and wrap tightly in foil.
  • Place eggplant on baking sheet and roast for 1 hour, cool slightly.
  • Halve eggplant lengthwise and scoop out pulp into a medium bowl.
  • Set aside and reserve.
  • Meanwhile, heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted.
  • Set aside and reserve.
  • Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil.
  • Season with salt and pepper.
  • Cover and chill slightly.
  • Preheat broiler.
  • Sprinkle pitas with cheese, dividing equally.
  • Broil for 2 minutes or until cheese melts and pitas are lightly toasted.
  • Cut each pita into 6 wedges and serve with dip.

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Reviews

  1. I wasn't sure about this one when I first made it, however a night in the fridge caused all the flavors to meld together in a wonderful dip. I took this to a party two days after making it and it was a hit. It definitely needs to sit overnight but it was fantastic after that! Thanks Dancer^!
     
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