Eggplant and Walnut Dip

Name: Eggplant and Walnut Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons Chinese five-spice powder; 10 servings Garnishes: fresh chives, toasted walnuts; 2 smalls eggplants, cut in half lengthwise (about 3/4 pound each); 2 Tbsps half-and-half; 59 milliliters plain low-fat yogurt; 1 teaspoons salt; 237 milliliters chopped, toasted walnuts, divided

Eggplant and Walnut Dip is a gluten free, primal, and vegetarian hor d'oeuvre. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 8g of fat, and a total of 108 calories. This recipe serves 10. If you have five-spice powder, yogurt, eggplants, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. The Super Bowl will be even more special with this recipe.

Instructions

Place eggplant, cut sides down, in a well-greased 13" x 9" pan.

Ingredients you will need

Eggplant

Equipment you will use

Frying Pan

Bake at 425 for 30 minutes or until very tender. Cool. Peel and coarsely chop eggplant.

Ingredients you will need

Eggplant

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Oven

Place eggplant in a food processor; add 1/2 cup walnuts and next 4 ingredients. Process until smooth. Spoon eggplant mixture into a bowl, and stir in remaining 1/2 cup walnuts.

Ingredients you will need

Eggplant

Walnuts