Smoky Eggplant Walnut Dip (VG, GF)
Tired of hummus? Try this whole food plant-based eggplant dip!
This appetizer combines perfectly the flavors of roasted eggplant, walnuts, olives and smoked paprika. Smoky and extremely tasty, you can enjoy it on your toast or use it as a dip for your veggie sticks.
SMOKY EGGPLANT WALNUT DIP
VEGAN, GLUTEN-FREE, FREE OF PROCESSED OIL
YIELD: makes one batch
3 small to medium-sized eggplants
1/2 cup of raw walnuts (around 45g)
5 pitted green olives
4 cloves of garlic
1 small yellow onion
Salt and black pepper to taste
Around 1/4 tsp of smoked paprika
1 tsp of balsamic vinegar
1 tsp of tamari
Preheat your oven to 200°C/400°F.
Wash the eggplants and cut them lengthwise into halves. If you want to avoid eating the skin, you can roast the eggplants as they are cut in halves (with the skin facing up) and scoop out the meat of the eggplant once done. If you like consuming the skin, slice each half eggplant lengthwise into 1-cm-thick pieces and then cook them. I personally chose the second method with the skin.
Onto a cooking tray covered with parchment paper, spread out the eggplant, peeled onion (cut into four chunks) and garlic cloves (unpeeled). Cook around 30 minutes with no oil added.
Wait another 15 minutes for everything to cool down.
Using your fingers, squeeze the garlic out of its skin and transfer to a food processor along with the onion and eggplant.
Add in the walnuts, olives, smoked paprika, tamari and balsamic vinegar.
Blend into a dip like consistency.
Season with salt and black pepper to your liking.
Transfer into a glass container and store in the fridge for up to 5 days.
Hope you like today's recipe! If you decide to make it, feel free to share the result on Instagram.
Don't forget to tag me @nutritious.plants so I can see your creations. :)