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Eggplant Walnut Dip
This is a great veggie dip that uses roasted eggplant and earthy walnuts.
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
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.
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 (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.
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 (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.
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 (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.