Ingredients
-
1
-
1/2
-
1/3
-
1 1/2
-
1
-
1
-
1
-
-
5
-
5
-
-
-
-
-
Directions
Eggplant & Walnut Dip with Pita Triangles, , I wasn’t sure about this one when I first made it, however a night in the fridge caused all the flavors to meld together in a wonderful dip I took this to a party two days after making it and it was a hit It definitely needs to sit overnight but it was fantastic after that! Thanks Dancer^!
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Steps
|
1
Done
|
Preheat Oven to 425 Degrees. |
|
2
Done
|
Pierce Eggplant With Tines of a Fork and Wrap Tightly in Foil. |
|
3
Done
|
Place Eggplant on Baking Sheet and Roast For 1 Hour, Cool Slightly. |
|
4
Done
|
Halve Eggplant Lengthwise and Scoop Out Pulp Into a Medium Bowl. |
|
5
Done
|
Set Aside and Reserve. |
|
6
Done
|
Meanwhile, Heat Walnuts in a Dry Skillet Over Medium-High Heat 1 to 2 Minutes Until Walnuts Are Slightly Toasted. |
|
7
Done
|
Set Aside and Reserve. |
|
8
Done
|
Into Bowl With Eggplant, Stir in Walnuts, Raisins, Mint, Lemon Juice, Garlic and Oil. |
|
9
Done
|
Season With Salt and Pepper. |
|
10
Done
|
Cover and Chill Slightly. |
|
11
Done
|
Preheat Broiler. |
|
12
Done
|
Sprinkle Pitas With Cheese, Dividing Equally. |
|
13
Done
|
Broil For 2 Minutes or Until Cheese Melts and Pitas Are Lightly Toasted. |
|
14
Done
|
Cut Each Pita Into 6 Wedges and Serve With Dip. |
