Aubergine and Walnut Dip

Aubergine and Walnut Dip

Aubergine and Walnut Dip is both simple to prepare and versatile. Serve it as a canapé, with salad, or as a sandwich filler for a range of diets including Fodmap, Gluten Free and Vegan.


While the combination of aubergine (eggplant) and nuts/seeds is familiar — being Baba Ganoush, the Greek/Turkish eggplant and tahini dip — this mix is quite different. It has a nutty texture; and, with the addition of little oil, it is not rich or thick like a mayonnaise.

The spice selection for savoury dips of this style would usually be coriander or garam marsala. To make it quite different and provide sweet undertones I have used cinnamon, a nice accompaniment to the ginger. For a little ‘heat’, add a drop of a hot sauce.


Diets for which Aubergine and Walnut Dip is suitable:

Diabetic, Dairy Free, Egg Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Paleo, Vegetarian and Vegan.

Ingredients

Preparation: 10 mins | Cook: 30-40 mins | Serves: 1 cup
2 aubergines (approx 500gm/1 lb)
150 gm (cup) walnuts, raw or toasted
1 tsp freshly grated ginger
1/4 tsp cinnamon*
1 tbsp extra-virgin olive oil
Hot sauce, eg Tabasco (optional)
Salt
Cracked black pepper
Parsley, chopped, (optional)

Method

HEAT the oven to 200 C/400 F/Gas 6.
BAKE the whole aubergines until soft to the touch, about 30 minutes.
COOL, cut in half and scoop out the flesh.
MASH the aubergine or blend in a food processor.
ADD the walnuts, ginger, cinnamon and oil.
MIX all the ingredients ensuring the nuts retain some texture. (If mixing by hand, rather than using a food processor, the walnuts must first be finely chopped.)
ADD the hot sauce (optional).
TASTE and add salt and pepper as necessary.
SERVE sprinkled with parsley (optional) or refrigerate for later use.

Serve

— As a dip.
— As a canapé, spread on biscuit and topped with slices of tomato or roasted pepper.
— As a sandwich filling with or without other ingredients — eg, rocket, cucumber, cheese.

Notes

* Replace cinnamon with coriander or garam masala.

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