Photo: Joseph Gonzalez
Roasted Eggplant and Walnut Dip Recipe
8 ingredients
1 1/2 cups
openrecipes
Charred eggplant, toasted walnuts, bright herbs, and sweet honey combine in an addictive dip that's as versatile as hummus.This recipe was featured as part of...
Estimated Nutrition (whole recipe, rough)
261
Calories
2g
Protein
16g
Fat
31g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium eggplant, halved lengthwise
- 1 tablespoon olive oil
- 3 medium garlic cloves, peeled
- 1 cup raw walnuts, toasted
- 1/3 cup fresh Italian parsley, coarsely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon honey
- zest of one lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes