Roasted Eggplant Dip with Yogurt, Walnuts and Mint

I grow A LOT of eggplant (which I usually call aubergine just because I like saying it). As a result, I constantly experiment with new ways to serve it. I was inspired to make this Roasted Eggplant Dip with Yogurt, Walnuts and Mint after tasting something similar at a Persian dinner back in the 90s. This is my personal recipe developed through trial and error over the years.

This Roasted Eggplant Dip with Yogurt, Walnuts and Mint is truly versatile. It elevates pita bread and vegetables; it dresses a side dish with rice, quinoa or roasted potatoes; it makes a fantastic sandwich spread. Serve this dip warm or chilled.

During the winter months, I purchase Japanese eggplant from the market.  In the summer, I prefer homegrown heirlooms, usually Long Purple or Louisiana Green. Globe type eggplant works, too. Select small to medium sized eggplants; they are less seedy and less bitter.

Walnuts give this dip texture; mint gives it zip and yogurt makes it creamy. You can use regular or low-fat yogurt; using Greek yogurt will make the dip more tangy.

This Roasted Eggplant Dip recipe yields approximately 4 cups.

To submit questions or thoughts about this recipe, please scroll down and post in the comments section below.

If you enjoy this recipe, you may also like this Salsa Verde with Avocado.

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Roasted Eggplant Dip with Yogurt, Walnuts and Mint

This Roasted Eggplant Dip is truly versatile: it can accompany pita bread and vegetables, it can dress a side dish with rice, quinoa or roasted potatoes, or it can be spread on sandwiches.

Recipe by~ Reese Amorosi

Votes: 5
Rating: 5
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Rate this recipe!

Course

Appetizer, Snack, Dessert, Cheese Tray, Dips and Spreads, Relish Tray, Snacks

Cuisine

Vegetarian

Keyword

Condiments, Dips and Spreads, Nuts and Seeds, Roasted Vegetables, Vegetarian

Prep Time

20 minutes

Cook Time

1 hour

Servings

MetricUS Imperial

Ingredients

• 2 lbs eggplant Japanese, Long Purple, Louisiana Green, etc.
• 1/3 cup plain yogurt regular or Greek, your choice
• 3/4 cup walnuts chopped, separated into 1/2 and 1/4 cup portions
• 1 cup fresh mint chopped (or 1/4 cup dry mint leaves)
• 1 onion large, chopped
• 2-3 tbsp olive oil
• 1 tsp tumeric
• 3 cloves garlic minced
• 1 tbsp lemon juice fresh squeezed
• Kosher salt to taste
• black pepper to taste

Course Appetizer, Snack, Dessert, Cheese Tray, Dips and Spreads, Relish Tray, Snacks Cuisine Vegetarian Keyword Condiments, Dips and Spreads, Nuts and Seeds, Roasted Vegetables, Vegetarian Prep Time 20 minutes Cook Time 1 hour Servings MetricUS Imperial Ingredients 2 lbs eggplant Japanese, Long Purple, Louisiana Green, etc. 1/3 cup plain yogurt regular or Greek, your choice 3/4 cup walnuts chopped, separated into 1/2 and 1/4 cup portions 1 cup fresh mint chopped (or 1/4 cup dry mint leaves) 1 onion large, chopped 2-3 tbsp olive oil 1 tsp tumeric 3 cloves garlic minced 1 tbsp lemon juice fresh squeezed Kosher salt to taste black pepper to taste

Votes: 5 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 400 F. Cut the eggplant in half lengthwise, then make a series of slices in the flesh without cutting all the way through to the skin. Scoring it in a diamond pattern works well.
2. Brush the eggplant with olive oil, then place flesh-side down on baking sheet and roast for 35-40 minutes - you'll notice the skin will start to pucker when it's ready. When done, remove from oven and set aside to cool.
3. While the eggplant is roasting, fry the onions in 1-2 tablespoons of olive oil until they start to look transparent. Add turmeric and stir until it is evenly distributed and the onions are uniformly yellow. Leave the onions in the skillet, but turn off the heat until the eggplant is ready.
4. Use a large spoon to scoop the eggplant out of its skin and add to the onions. Use a potato masher or wooden spoon to smoosh any large chunks of eggplant.
5. Add garlic to the skillet with the eggplant and onions. Cook mixture over medium heat for 5 minutes, stirring constantly, then turn down to low and simmer, stirring occasionally, for 10 minutes.
6. Turn off heat, add yogurt, mint, lemon juice and ½ cup chopped walnuts. Season with Kosher salt and a few turns of your pepper mill (sea salt or common table salt and pepper is fine, too).
7. Transfer to serving bowl, sprinkle remaining ¼ cup of walnuts over top. Serve warm, or chill if you prefer.