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Chocolate makes everything better!


eggplant dip

2 12-ounce eggplants, washed

3 cloves garlic

1/2 ounce milk chocolate, melted

1 tablespoon cocoa powder

1 tablespoon olive oil

1 tablespoon lemon juice

1/4 cup walnuts, chopped

1 tablespoon chopped fresh cilantro

1/2 teaspoon paprika

chopped walnuts to garnish

pita bread

Heat oven to 350F. Poke holes in eggplants with a fork. Place on parchment-lined baking sheet. Roast about 45 minutes, until eggplants are thoroughly cooked and collapse. Cool.

Meanwhile, with a mortar and pestle, mash garlic with 1 teaspoon salt to make a paste.

Peel skin from eggplant. Chop flesh in chunks. In a food processor, combine eggplant, melted chocolate, cocoa powder and garlic paste. Process until nearly smooth. Mix in the 1 tablespoon olive oil, lemon juice, 1/4 cup chopped walnuts, cilantro and paprika. Cover and chill.

To serve, bring dip to room temperature. Top with additional walnuts and drizzle with olive oil. Serve with pita bread.


Recipe adapted from Better Homes and Gardens, September 2011