Eggplant Walnut Dip [Immersion Blender]
This is a great veggie dip that uses roasted eggplant and earthy walnuts.
Ingredients
- 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
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.
- Scoop center of the eggplant out into a small bowl and add the remaining ingredients to the bowl or appropriately sized container.
- 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, 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