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.
2 small eggplants, cut in half lengthwise (about 3/4 pound each)
1 cup chopped, toasted walnuts, divided
3/4 teaspoon Chinese five-spice powder
1/2 teaspoon salt
2 tablespoons half-and-half
1/4 cup plain low-fat yogurt
Garnishes: fresh chives, toasted walnuts
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.