Charred eggplant−pomegranate dip with walnuts
Greek yogurt enhances eggplant’s inherent creaminess, while
punchy pomegranate juice brightens the final result.
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
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1 teaspoon honey
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½ teaspoon salt
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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
Grilling your
eggplant will add a smoky flavor, but you can also roast it for an hour in the
oven at 400° f
