Eggplant & Walnut Dip with Pita Triangles

Total Time
1hr 19mins
Prep 15 mins
Cook 1 hr 4 mins

Ingredients Nutrition


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

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^!

Kree Lynn April 26, 2009