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Eggplant-Walnut Dip Recipe

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This recipe for Eggplant-Walnut Dip is from Mom's Favorites, with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 eggplants
2 large onions
4 cloves garlic
3 Tb. evoo
1 to 1½ tsp. salt
¼ tsp. pepper
1 tsp. za’atar
15 walnut pieces
¼ c. unflavored, natural techina paste
¼ c. water

Directions:
Directions:
Preheat the oven to 375°.

Line a baking tray with parchment baking paper. Wash off the eggplants and slice them each in half the long way. Spray them with a bit of oil spray on the cut side. Lay the eggplant halves down flat on their cut side and prick the outer, skin side up, with a fork two or three times. Slide them into the oven and let them bake for 40 minutes until they are soft and cooked. Remove the eggplant from the oven and allow them to cool about a half an hour.

While the eggplant is cooking, dice the onions and garlic and place them in a large frying pan. Add the olive oil and sautee
until they are golden. Turn off the fire, add in the salt, pepper and za’atar. Stir well to incorporate.

Scoop out the cooked flesh of the eggplants and discard the skins. In a food processor fitted with a steel blade, add in the eggplant flesh, the sautéed vegetables, and the rest of the ingredients. Keep pulsing in the food processor until the mixture is pureed.

Remove to a plastic container and refrigerate until use. Can last about 3 days.

 

 

 

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