Eggplant & Pepper Dip with Yogurt, Garlic & Walnuts

Eggplant & Pepper Dip with Yogurt, Garlic & Walnuts
Photo by Scott Phillips

Ingredients

  • 2 small globe eggplant (a little less than ¾ lb. each)
  • 1 small green bell pepper
  • Juice of 1 lemon
  • 1 Tbs. minced fresh flat-leaf parsley (optional)
  • ½ cup plain yogurt
  • 1 small green bell pepper
  • Salt to taste
  • + 4 more ingredients
    • 2 tsp. minced garlic
    • 2 Tbs. extra-virgin olive oil
    • 2 Tbs. finely chopped walnuts
    • 2 tsp. red-wine vinegar; more as needed

Light a grill fire. Grill the eggplant over the open fire or gas flame, turning them frequently, until the skins are black and parched and the flesh feels soft when pierced with a fork, about 10 min. When cool enough to handle, peel the charred skin and put the flesh in a colander. Sprinkle with ...

View full recipe at Fine Cooking

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