PERSIAN EGGPLANT DIP WITH WALNUTS

Persian Eggplant Dip With Walnuts image

Number Of Ingredients 11

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1 eggplant, large or 2 small (about 1 pound in all)
1/4 cup walnuts, pieces, lightly toasted
1 ounce feta cheese, packed in brine, drained but 1 tablespoon liquid reserved
1 clove garlic, minced
3 tablespoons plain yogurt, preferably whole milk
3 tablespoons olive oil, extra-virgin
1 teaspoon lemon juice, fresh, or more to taste
salt, to taste
black pepper, freshly ground, to taste
1 tablespoon mint leaves dried
Grilled Pita Chips

Steps:

1. Preheat the grill to high.2. When ready to cook, place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred all over and the flesh is very soft, 20 to 30 minutes the eggplants will have lost their firm shape. Transfer the eggplants to a plate to cool.3. Grind the nuts to a coarse powder in a food processor, running the machine in bursts. Using a paring knife, scrape the charred skin off the eggplants. Transfer the eggplant flesh to the food processor workbowl with the ground nuts. Crumble the feta and add to the processor along with the garlic, then process to a smooth purée. Add the reserved feta liquid, yogurt, 2 tablespoons of the oil, 1 teaspoon lemon juice, and salt and pepper and process until smooth. Taste for seasoning, adding salt or lemon juice as necessary the mixture should be highly seasoned. Transfer the mixture to a serving bowl. Make a slight hollow in the center of the dip with the back of a spoon and set aside.4. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add the mint and sauté, stirring, until fragrant, about 1 minute. Pour the mint oil into the hollow in the dip and serve immediately with the pita chips.Makes about 1 1/2 cups serves 6 to 8 as an appetizer or dip

Nutrition Facts : Nutritional Facts Serves