Eggplant Walnut Dip
Eggplant Walnut Dip
This is a great veggie dip that uses roasted eggplant and earthy walnuts.
- Total Time56 Minutes
-
Yield
24 servings
- DifficultySimple
Submitted by
Vitamix
Ingredients
- 1 Tablespoon 475 g eggplant, halved
- 1 cup 110 g toasted walnuts
- ½ Tablespoon peeled
- ½ Tablespoon 10 g Italian flat leaf parsley, stemmed
- ¼ teaspoon 60 ml extra virgin olive oil, optional
- 1 teaspoon smoked paprika
- 2 Tablespoons {date syrup}
- salt Tablespoon ground pepper, optional, to taste
- 1 475 g eggplant, halved
- 1 cup 110 g toasted walnuts
- ½ lemon, peeled
- ½ 10 g Italian flat leaf parsley, stemmed
- 1 teaspoon smoked paprika
- ¼ cup 60 ml extra virgin olive oil
- 2 Tablespoons date syrup
- salt and ground pepper, optional, to taste
- 1 475 g eggplant, halved
- 1 cup 110 g toasted walnuts
- ½ lemon, peeled
- ½ 10 g Italian flat leaf parsley, stemmed
- 1 teaspoon smoked paprika
- ¼ cup 60 ml extra virgin olive oil
- 2 Tablespoons date syrup
- salt and ground pepper, optional, to taste
- 1 475 g eggplant, halved
- 1 cup 110 g toasted walnuts
- ½ lemon, peeled
- ½ 10 g Italian flat leaf parsley, stemmed
- 1 teaspoon smoked paprika
- ¼ cup 60 ml extra virgin olive oil
- 2 Tablespoons date syrup
- salt and ground pepper, optional, to taste
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Directions
- Preheat oven to 400°F. Place eggplant on sheet tray and drizzle with olive oil. Place cut side down into oven for 35-45 minutes or until soft in the center. Remove from the oven and cool slightly. Place the immersion blender into the middle of the cooking pot.
- Scoop center of the eggplant out into a small bowl and add the remaining ingredients to the bowl. Submerge the immersion blender below the surface of the liquid or as close to the ingredients as possible.
- Start the blender on its lowest speed, moving around, including up and down, to blend the ingredients for approximately 45 seconds to 1 minute, or until desired consistency is achieved.
- Preheat oven to 400°F (205°C). Place eggplant on sheet tray and drizzle with olive oil. Place cut side down into oven for 35-45 minutes or until soft in the center. Remove from the oven and cool slightly.
- Add the eggplant and all remaining ingredients to the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30-40 seconds, using the tamper to push ingredients toward the blades.
- Preheat oven to 400°F (205°C). Place eggplant on sheet tray and drizzle with olive oil. Place cut side down into oven for 35-45 minutes or until soft in the center. Remove from the oven and cool slightly.
- Add the eggplant and all remaining ingredients to the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30-40 seconds, using the tamper to push ingredients toward the blades.
- Preheat oven to 400°F (205°C). Place eggplant on sheet tray and drizzle with olive oil. Place cut side down into oven for 35-45 minutes or until soft in the center. Remove from the oven and cool slightly.
- Add the eggplant and all remaining ingredients to the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30-40 seconds, using the tamper to push ingredients toward the blades.
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Nutrition
1
serving (33 g)
Calories
80
Total Fat
7g
Total Carbohydrate
4g
Dietary Fiber
1g
Sugars
2g
Protein
1g
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