Ingredients Jump to Instructions ↓

  1. 1 large eggplant

  2. 1/2 cup chopped California Walnuts

  3. 1 1/2 tablespoons chopped fresh mint

  4. 1 tablespoon fresh lemon juice

  5. 1 large clove garlic, minced

  6. 1 teaspoon olive oil Salt and pepper, to taste

  7. 4 pita breads

  8. 4 tablespoons freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Pierce eggplant with tines of fork and wrap tightly in foil. Place eggplant on baking sheet and roast at 425°F 45 minutes to 1 hour, until soft; cool slightly. Halve eggplant length-wise and scoop out pulp into a medium bowl; set aside. In dry skillet over medium to high heat, cook walnuts until lightly toasted, about 1 to 2 minutes; stir into eggplant pulp. Add mint, lemon juice, garlic, oil and salt and pepper. Cover and chill slightly. Cut each pita into 6 wedges. Place on baking sheet, sprinkle with cheese and broil until pitas are lightly toasted and cheese melts. Serve pitas with dip.


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