Yield
2 2/3 cups

Mediterranean flavors prevail in this easy eggplant dip. Shop at an Asain market for the five-spice powder. It's the ingredient that gives this recipe a real depth of flavor.

How to Make It

Place eggplant, cut sides down, in a well-greased 13" x 9" pan. Bake at 425° for 30 minutes or until very tender. Cool. Peel and coarsely chop eggplant. Place eggplant in a food processor; add 1/2 cup walnuts and next 4 ingredients. Process until smooth. Spoon eggplant mixture into a bowl, and stir in remaining 1/2 cup walnuts. Garnish, if desired. Serve with pumpernickel slices or pita bread.

Christmas with Southern Living 2000

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