Ingredients
Equipment
Method
Directions:
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Wash and dry the eggplants and bell pepper. Cut the eggplants in half lengthwise and score the flesh. Chop the bell pepper into quarters. Peel and quarter the onion, and crush the garlic cloves.
- Step 3: Arrange the eggplants, bell pepper, onion, and garlic on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for about 30-35 minutes.
- Step 4: Once roasted, let the vegetables cool slightly. Scoop the flesh of the eggplants out and place all roasted vegetables into a blender.
- Step 5: Add the minced walnuts, tahini, soy sauce, tomato paste, nutmeg, and sweet smoked paprika to the blender. Blend until smooth.
- Step 6: Taste and adjust seasoning as desired. Add water or olive oil for a thinner consistency if needed.
- Step 7: Transfer to a serving bowl, drizzle with olive oil, and garnish with chopped walnuts. Serve with pita chips or fresh veggies.
Notes
- For a nut-free version, use sunflower seeds instead of walnuts.
- This dip can be stored in the fridge for up to a week.
- Try adding cayenne pepper for a spicy kick!
