This roasted eggplant dip features creamy eggplant and bell pepper blended with walnuts and ricotta, topped with sesame seeds and cilantro. Perfect as a flavorful appetizer or snack.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Eggplant | 8/9 | large |
Green Bell Pepper | 4/9 | |
Walnuts | 2/9 cup | |
Garlic | 8/9 clove | |
Coriander | 4/9 tsp | toasted and ground |
Ricotta Cheese | 4/9 cup | fresh |
Olive Oil | 8/9 tbsp | |
White Wine Vinegar | 8/9 tbsp | |
Salt | 8/9 tsp | |
Pepper | few grinds | |
Sesame Seeds | toasted, garnish | |
Cilantro | garnish |
PREPARATION
Roast the eggplant and pepper.
This can be done on a grill over low heat or under a low broiler. Expect it to take 25-30 minutes. The outside will become charred while the inside is rendered very creamy. Set aside to cool.
Crush the eggplant.
Peel away the skin and discard. Place the flesh in a strainer and squeeze it with your hands to remove any juice. Place in a bowl and crush the pulp well with a fork. Peel away the skin of the bell pepper. Remove the stem and the seeds. Finely chop the rest and mix with the eggplant.
In a food processor, pulse the garlic cloves and the walnuts.
You want a small, mealy texture. Add the coriander, ricotta, EVO, white wine vinegar, salt and pepper. Pulse until well combined. Remove to the bowl with the eggplant. Mix well with a spatula. Taste for seasoning and adjust, adding more salt or vinegar if necessary.
Place dip in a shallow bowl.
Top with toasted sesame and cilantro leaves. Drizzle well with olive oil. Great served with Spelt Flatbreads.
Note:
If there is dip leftover (this yields a pretty large batch), store in the fridge for up to five days. Simply make sure to bring it to room temperature before serving again.