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.

Jul 25, 2024