Eggplant Walnut Dip [Immersion Blender]

This is a great veggie dip that uses roasted eggplant and earthy walnuts.


  • 1 (475 g) eggplant, halved
  • 1 cup (110 g) toasted walnuts
  • ½ lemon, peeled
  • ½ bunch (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. 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.
  2. Scoop center of the eggplant out into a small bowl and add the remaining ingredients to the bowl or appropriately sized container.
  3. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 45-60 seconds or until desired consistency is achieved