Roasted Eggplant Dip with Yogurt Walnuts and Mint
Ingredients
- 2 lbs eggplant Japanese, Long Purple, Louisiana Green, etc.
- 1/3 cup plain yogurt regular or Greek, your choice
- 3/4 cup walnuts chopped, separated into 1/2 and 1/4 cup portions
- 1 cup fresh mint chopped (or 1/4 cup dry mint leaves)
- 1 onion large, chopped
- 2-3 tbsp olive oil
- 1 tsp tumeric
- 3 cloves garlic minced
- 1 tbsp lemon juice fresh squeezed
- Kosher salt to taste
- black pepper to taste
Instructions
Roasted Eggplant Dip with Yogurt, Walnuts and Mint serves 6 original recipe by glamorosicooks.com.
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