Eggplant Walnut Dip with Pita Triangles
Creamy, smoky, and irresistibly nutty, this Eggplant Walnut Dip with Pita Triangles is the ultimate Mediterranean-inspired appetizer. Roasted eggplant pairs beautifully with toasted walnuts, tahini, and aromatic spices like cumin and paprika, creating a velvety dip bursting with rich, earthy flavors. A splash of fresh lemon juice brightens the dish, while crisp, golden-baked pita triangles make for the perfect dipping companion. Ready in under an hour, this recipe is easy to prepare yet impressively elegant, making it ideal for dinner parties or casual snacking. Whether served with a drizzle of olive oil and a parsley garnish or enjoyed as-is, this vegan and gluten-free-friendly dip is sure to become a crowd favorite!
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Recipe Information
Ingredients
- 1 large Eggplant
- 0.5 cups Walnuts
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 2 tablespoons Tahini
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
- 3 pieces Pita bread
Instructions
Preheat your oven to 400°F (200°C).
Pierce the eggplant a few times with a fork and place it on a baking sheet. Roast in the oven for 30-35 minutes, or until the skin is charred and the interior is soft.
While the eggplant is roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and set aside to cool.
Once the eggplant is cool enough to handle, slice it in half and scoop out the flesh into a food processor, discarding the skin.
To the food processor, add the toasted walnuts, olive oil, garlic, lemon juice, tahini, ground cumin, paprika, salt, and pepper.
Blend the mixture until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary.
For the pita triangles, preheat the oven to 350°F (175°C). Cut the pita bread into wedges and arrange them in a single layer on a baking sheet.
Brush the pita triangles lightly with olive oil and bake for 8-10 minutes, or until crisp and golden brown.
Transfer the eggplant walnut dip to a serving bowl and garnish with a drizzle of olive oil and chopped fresh parsley, if desired.
Serve the dip with the warm pita triangles on the side and enjoy!
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 33.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2702 mg | 117% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 30.1 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2499 mg | 192% | |
| Iron | 10725.0 mg | 59583% | |
| Potassium | 2283 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
