Eggplant And Walnut Dip Recipe

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• 2 small eggplants, cut in half lengthwise (about 3/4 lb each)
• 1/2 tsp salt
• 3/4 tsp Chinese five-spice powder
• 1 c sliced, toasted walnuts, divided
•  Garnishes: fresh chives, toasted walnuts
• 2 tbsps half-and-half
• 1/4 c plain low-fat yogurt

• Step #1 Place eggplant, cut sides down, in a well-greased 13" x 9" pan.
• Step #2 Bake at 425° for 30 mins or until very tender.
• Step #3 Cool.
• Step #4 Peel & coarsely chop eggplant.
• Step #5 Place eggplant in a food processor/blender; add 1/2 c walnuts & next 4 ingredients.
• Step #6 Process until smooth.
• Step #7 Spoon eggplant mixture into a bowl, & stir in the remaining 1/2 c walnuts.
• Step #8 Garnish, if desired.
• Step #9 Serve with pumpernickel slices or pita bread.
• Enjoy the Eggplant & Walnut Dip recipe

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Appetizers / Vegetables

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