Eggplant Walnut Dip

/

INGREDIENTS

  • 1 large eggplant

  • 1 tablespoon olive oil

  • ¼ cup tahini

  • 2 cloves of garlic

  • ¼ cup Mariani Walnuts

  • ¼ teaspoon cumin

  • Salt, to taste

INSTRUCTIONS

  1. Preheat the oven to 400 degrees.  Cut the eggplant lengthwise.  Brush the cut sides with olive oil and sprinkle on some salt.

  2. Place the eggplant halves cut-side down on a baking sheet lined with parchment paper and bake for 45 minutes.  Let cool for 5-10 minutes before proceeding to the next step.

  3. Scoop out the insides of the eggplant and discard the skin.

  4. Add the eggplant, tahini, garlic, walnuts, and cumin to a food processor and pulse until smooth.  Taste and add salt as needed.