Eggplant Walnut Dip

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

Ingredients

• 1 (475 g) eggplant, halved
• 1 cup (110 g) walnuts
• lemon, peeled
• (10 g) Italian flat leaf parsley, stemmed
• 1 teaspoon smoked paprika
• (60 ml) extra virgin olive oil
• 2 Tablespoons date syrup
• salt and ground pepper, optional, to taste

Directions

1. 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.
2. Add the eggplant and all remaining ingredients to the Vitamix container in the order listed and secure the lid.
3. 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.

Nutrition

1 serving (33g)

• Calories: 80

• Total Fat: 7g

• Total Carbohydrate: 4g

  • Dietary Fiber: 1g
  • Sugars: 2g

• Protein: 1g

• Cholesterol: 0.82mg

• Sodium: 0.72mg