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Eggplant dip
Eggplant dip - with only 4 ingredients, this dip is an easy and impressive summer appetizer, and dare I say, better than Baba Ganoush!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 cups
Calories 360 kcal
Ingredients
- 2 large eggplants
- 1 cup ground walnuts
- 4-5 garlic cloves smashed
- 5-6 Tbs good quality no sugar added mayonnaise
- lots of salt
Instructions
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Preheat oven to 400° F.
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Wash the eggplants, and pierce with a knife in a few spots. Place on a baking tray and roast in the oven for 30-40 minutes or until they are very soft. Let them cool.
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Peel the cooled eggplants, and tear them in big chunks. Place in a colander to drain for 15 minutes.
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Smash the garlic cloves with salt in a mortar till you get a smooth paste.
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Grind walnuts until you have pieces approximately the size of breadcrumbs or slightly bigger.
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Once the eggplants have drained, place in a bowl with the rest of the ingredients, and mash with a fork, till everything is fully mixed.
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Garnish with chopped parsley, and serve as a dip, with pita chips, or smeared on toasted bread.