- 2 large eggplants
- 1 large onion, sliced
- 2 tablespoons olive oil
- 5 cloves garlic, crushed
- 1/2 cup ground walnuts
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon pepper
- 1/2 to 1 cup yogurt
- 1/2 cup chopped fresh mint
- 1 lime, juiced
- 1 teaspoon salt, or to taste
- 1/4 cup chopped chives
- Flat bread such as lavash or pita (optional)
Bake eggplants whole on a baking sheet at 350º F for 1 hour. Carefully remove, and allow to come to room temperature. Once cool, peel eggplant and place in a colander to drain.
In a skillet, sauté onions in oil for 10 minutes over medium heat. Add garlic, walnuts and spices and sauté for an additional 2 minutes. Remove from the heat and add yogurt, mint and lime juice; set aside.
In a food processor, roughly purée eggplant with onion mixture until most of the dip is puréed with some pieces of eggplant and onion still visible. Add salt, to taste. Transfer to a serving bowl and garnish with chives. Serve with flatbread.
Beer pairing: This dip pairs well with Dupont Saison Farmhouse Ale (Belgium).
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