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Savor The Summer Fresh Your Taste (Part 4) - Charred eggplant−pomegranate dip with walnuts

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Charred eggplant−pomegranate dip with walnuts

Greek yogurt enhances eggplant’s inherent creaminess, while punchy pomegranate juice brightens the final result.

Description: Raw walnuts

Raw walnuts

·         Makes 16 2-tablespoon servings

·         Active: 10 minutes

·         Total: 1 hour

Ingredient

·         1 large (1¼-pound) eggplant

·         1 tablespoon plus 1 teaspoon olive oil, divided

·         ⅓ cup walnuts, divided

·         ⅓ cup pomegranate juice

·         ¼ cup 2% Greek yogurt

·         2 cloves garlic, minced

·         ⅓ cup chopped fresh parsley, divided

·         1 teaspoon honey

·         ½ teaspoon salt

·         Sliced cucumber and whole wheat pita chips, for dipping

Recipe

1.    Preheat grill to medium. Use a fork to poke several holes in the eggplant; rub eggplant with 1 teaspoon of olive oil. Grill whole eggplant, turning occasionally, until completely softened and starting to collapse, about 45 minutes. Set aside until cool enough to touch. Remove the stem and discard, then coarsely chop eggplant (including skin).

2.    Place ¼ cup of walnuts in a food processor and process until very finely chopped. Add eggplant, pomegranate juice, yogurt, garlic, ¼ cup of parsley, the remaining 1 tablespoon of olive oil, honey and salt. Process until nearly smooth.

3.    Transfer the eggplant dip to a bowl. Garnish with the remaining walnuts and chopped parsley. Serve with cucumber and pita chips for dipping.

Nutrition score per serving 42 calories, 3g fat (0g saturated), 1g protein, 4g carbohydrates, 1g fiber, 76mg sodium

Description: Grilling your eggplant will add a smoky flavor, but you can also roast it for an hour in the oven at 400° f

Grilling your eggplant will add a smoky flavor, but you can also roast it for an hour in the oven at 400° f

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