Roasted Eggplant Dip With Kefir & Buttered Walnuts
Indulge in this exquisite dip featuring roasted eggplants, delicately smashed with garlic and seasoned with a hint of lemon zest. Topped with a warm buttered walnut mixture, this dish is enhanced with a drizzle of cold kefir and fresh herbs, creating a harmonious blend of flavors and textures.
Ingredients
Ingredients | |
|---|---|
| 2 | pounds eggplant (any variety works) |
| small garlic clove, grated or finely minced | |
| Kosher salt | |
| Freshly ground black pepper | |
| 1 | cup plain, unsweetened kefir or buttermilk, very cold |
| 3 | tablespoons unsalted butter |
| 1 | cup walnut halves, roughly chopped |
| 2 | teaspoons dried mint |
| 1 | teaspoon sweet paprika |
| Zest of 1 large lemon | |
| Chopped dill, parsley, and/or cilantro, for garnish | |
| Toasted pita or crackers, for serving | |
Instructions
Preparation | |
|---|---|
| 1. | Use a small paring knife to make 4 shallow gashes along each eggplant to prevent bursting while cooking. |
| 2. | Roast the eggplants over an open flame, turning frequently until charred and collapsing. Place them in a bowl, cover, and allow to cool. |
| 3. | Once cooled, remove the blackened skin, smash the flesh into a coarse paste, and drain excess liquid. |
For Walnut Topping | |
| 1. | Melt butter in a skillet, add walnuts, and toast until fragrant. Stir in dried mint, paprika, and lemon zest. Season with salt. |
Assembly | |
| 1. | Pour cold kefir over the smashed eggplant and top with warm walnut mixture. Garnish with herbs and a squeeze of lemon. Serve with toasted pita or crackers. |
Published on Jul 25, 2024 by Luminița