Eggplant Walnut Dip With Pita Triangles Food

SMOKY EGGPLANT DIP WITH PITA CHIPS

Steps:

• Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
• Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
• When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
• Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
• Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.

JULIA CHILD'S EGGPLANT-WALNUT DIP

Steps:

• Heat oven to 425 degrees. Cut green caps off eggplants and place them whole in a baking dish. Bake until very soft and collapsing, 30 to 35 minutes. When cool enough to handle, scrape flesh into the bowl of a mixer (or use a hand mixer).
• Beat at high speed for about two minutes, until smooth and fluffy. Add walnuts, garlic, ginger, allspice, two big pinches of salt and one of pepper. Shake in a few dashes of hot sauce. Mix well.
• With the mixer running, gradually drizzle in oil, as if making mayonnaise, just until mixture is emulsified and creamy. Stop, taste and adjust the seasonings with salt, pepper and hot sauce. If desired, beat in remaining olive oil.
• Serve immediately, or cover and refrigerate for up to one week.

EGGPLANT & WALNUT DIP WITH PITA TRIANGLES

Steps:

• Preheat oven to 425 degrees.
• Pierce eggplant with tines of a fork and wrap tightly in foil.
• Place eggplant on baking sheet and roast for 1 hour, cool slightly.
• Halve eggplant lengthwise and scoop out pulp into a medium bowl.
• Set aside and reserve.
• Meanwhile, heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted.
• Set aside and reserve.
• Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil.
• Season with salt and pepper.
• Cover and chill slightly.
• Preheat broiler.
• Sprinkle pitas with cheese, dividing equally.
• Broil for 2 minutes or until cheese melts and pitas are lightly toasted.
• Cut each pita into 6 wedges and serve with dip.