Eggplant Walnut Smoked Truffle Dip 1000 e1505625553901
BAKING,  CRACKERS & DIPS,  EGGLESS,  VEGAN,  VEGETARIAN

Baking | Smoked Eggplant Walnut Truffle Dip – earthy, rustic, nutty & delicious

 

“In fine, the truffle is the very diamond of gastronomy.”
Jean Anthelme Brillat-Savarin

Smoked Eggplant Walnut Truffle Dip - earthy, rustic, nutty & delicious

Smoked Eggplant Walnut Truffle Dip … earthy, rustic, nutty, slightly tangy, creamy, smoky delicious. Some things come together with small beginnings, and for strange reasons. This dip was no different and found it’s origins in a wizened old forgotten pomegranate that I discovered while cleaning out the fridge. Also popped out a bowl that held an eggplant I had roasted 2 days ago, a small carton of Greek yogurt, and the plan was made.

Smoked Eggplant Walnut Truffle Dip

It was going to be a Smoked Eggplant Walnut Truffle Dip which would use up all the goodness that lay forgotten in the fridge. AND a chance to use some fabulous Black Truffle Sea Salt from Olive Tree Trading, a special product that really shines when used. It might be an expensive product, but a little goes a long way. On pasta, on toast, over dips, on artisan bread, in pasta sauce, over popcorn, on salads; really steps up the flavours!

Olive Oil & Black Truffle Sea Salt
Smoked Eggplant Walnut Truffle Dip

With it of course some really really good quality extra virgin olive oil from the same company, a product that speaks for itself. As always, a dish is only as good as it’s ingredients and this Smoked Eggplant Walnut Truffle Dip was just that. You could always use sea salt but a black truffle sea salt is a noticeably charming addition, quite different. The rest of this Persian inspired dip has humble origins, almost staple pantry ingredients. How can you go wrong with eggplant {or baingan as locally called}, walnuts, garlic, yogurt and olive oil? Not possible right?

Smoked Eggplant Walnut Truffle Dip

And the good thing is that if you blend it smooth, picky eaters can’t figure out what’s in this pâté like dip. It’s a win win; a delicious one at that too. Serve with wholegrain crackers, crudites etc. Great as a sandwich spread, with crusty wholegrain bread, etc.

Eggplant Walnut Smoked Truffle Dip 1000 e1505625553901

Smoked Eggplant Walnut Truffle Dip

A simple recipe with humble origins, this Smoked Eggplant Walnut Truffle Dip is a great addition to the party table. Serve with wholegrain crackers, crudites etc. Great as a sandwich spread, with rustic wholegrain bread, etc.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Side Dish
Cuisine Middle Eastern
Servings 3 minutes

Ingredients
  

  • 1 medium eggplant
  • 6 cloves garlic unpeeled
  • 1/2 cup evoo
  • 2 cloves garlc
  • Sea salt
  • 1/4 cup walnuts
  • 2 tbsp Greek yogurt
  • Juice of 1 lime
  • 1/2 tsp Black truffle sea salt

Instructions
 

  • Wash and pat dry the eggplant. Make 4-6 slits around and tuck in unpeeled garlic cloves.
  • Roast over a low open gas flame, or in oven until charred all over and soft.
  • Place in a bowl covered, until cool enough to handle. gently peel the charred skin off, squeeze out the garlic from pods. {This can be done a couple of days in advance and refrigerated}.
  • Place all ingredients in bowl of processor or blender and process until smooth. Taste and adjust seasoning.
  • Transfer to a bowl, drizzle generously with good quality extra virgin olive oil, sprinkle over some black truffle salt, garnish with pomegranate pearls. Serve with wholegrain crackers, crudites etc. Great as a sandwich spread, with rustic wholegrain bread, etc.

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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