Turkish Roasted Eggplant Dip with Walnuts

Name: Turkish Roasted Eggplant Dip with Walnuts
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms pounds eggplants; 2 Tbsps extra virgin olive oil; 2 Tbsps chopped parsley; 1 red bell pepper; 2 Tbsps red wine vinegar; 237 milliliters ricotta cheese; 1 teaspoons salt; 6 servings salt and pepper; 237 milliliters chopped walnuts, divided

Turkish Roasted Eggplant Dip with Walnuts might be just the hor d'oeuvre you are searching for. One serving contains 299 calories, 10g of protein, and 23g of fat. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of walnuts, wine vinegar, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for The Super Bowl. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Pierce the eggplants with a sharp fork in two or three places (to keep them from exploding) and place them as high as you can on a V-rack roaster. Set over a medium-low gas flame or over hot coals and grill, turning about three times, 15 minutes to a side, or until completely soft and the skin is black and blistery, about 45 minutes total. The longer and slower the grilling, the creamier the eggplant will be. When the eggplants collapse, remove from the grill and let cool slightly.

Ingredients you will need

Eggplant

Equipment you will use

Roasting Pan

Grill

Remove the black parched skin, then squeeze gently to remove any juices. Discard the juices, and crush the pulp to a purÃ©e with a fork.Meanwhile, grill the pepper.

Ingredients you will need

Pepper

Equipment you will use

Grill

Remove the pepper when soft, cover with a sheet of plastic and allow to cool. Core, seed and slip off the skin. Chop fine and mix with the eggplant.Mash the garlic to a paste with half the walnuts and the salt in a mortar and pestle or food processor.

Ingredients you will need

Eggplant

Walnuts

Garlic

Pepper

Salt

Equipment you will use

Mortar And Pestle

Food Processor

Add the cheese, oil, vinegar, and salt and pepper, and pulse to combine.In a serving bowl, combine the garlic-walnut mixture with the eggplant-pepper pulp and mix well. Correct the seasoning.

Ingredients you will need

Salt And Pepper

Seasoning

Eggplant

Vinegar

Cheese

Garlic

Pepper

Walnuts

Cooking Oil

Equipment you will use

Bowl

Mix the parsley and remaining walnuts and sprinkle on top.

Ingredients you will need

Parsley

Walnuts

Serve with pita toasted until crisp, or toasted rustic bread slices. May be stored, covered, in the refrigerator for several days.Note: When large eggplants are roasted whole, you may notice black juices seeping out of the skin. If this happens, immediately slit the eggplant on one side and drain on a slanted board in the sink

Ingredients you will need

Italian Bread