JULIA CHILD'S EGGPLANT-WALNUT DIP
This recipe from the second volume of "Mastering the Art of French Cooking" is nontraditional but very Julia Child, with her famous love of cocktail snacks. Caviar d'aubergines, fluffy eggplant caviar, is popular in the South of France, but this one contains raw ginger and hot sauce, two of the least-French ingredients imaginable. Feel free to tinker with the spices (cumin and coriander are also good) and the heat level. This dip ripens very well over a few days in the refrigerator. Taste and re-season before serving.
Provided by Julia Moskin
Categories dips and spreads, appetizer
Time 45m
Yield About 4 cups
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Cut green caps off eggplants and place them whole in a baking dish. Bake until very soft and collapsing, 30 to 35 minutes. When cool enough to handle, scrape flesh into the bowl of a mixer (or use a hand mixer).
- Beat at high speed for about two minutes, until smooth and fluffy. Add walnuts, garlic, ginger, allspice, two big pinches of salt and one of pepper. Shake in a few dashes of hot sauce. Mix well.
- With the mixer running, gradually drizzle in oil, as if making mayonnaise, just until mixture is emulsified and creamy. Stop, taste and adjust the seasonings with salt, pepper and hot sauce. If desired, beat in remaining olive oil.
- Serve immediately, or cover and refrigerate for up to one week.
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Nate Jax
[email protected]This is a delicious and easy-to-make dip that is perfect for any occasion.
Peter Cotonou
[email protected]I'm not sure what I did wrong, but my dip turned out really runny. I think I might have added too much tahini.
Nwosu Michael
[email protected]This dip is a great make-ahead appetizer. I made it the day before my party and it was even better the next day.
Rome Rai
[email protected]I made this dip for a party and it was a huge hit. Everyone loved it.
andy joseph
[email protected]This is the best eggplant walnut dip I've ever had. It's so flavorful and creamy.
Rida Naz
[email protected]I love the combination of eggplant and walnuts in this dip. It's a great way to use up leftover eggplant.
Mohammad Khan
[email protected]I followed the recipe exactly and the dip turned out perfectly. It was creamy, flavorful, and addictive.
Egbo Chinwendu Grace
[email protected]This dip is a bit too spicy for my taste, but I still enjoyed it. I think it would be great served with pita chips or vegetables.
Hamzat Taiwo
[email protected]I'm not a big fan of eggplant, but I loved this dip. The flavors were so well-balanced and it was the perfect consistency.
Maryan Axmed
[email protected]This is my go-to recipe for eggplant walnut dip. It's easy to make and always turns out delicious.
Bilal Khalid
[email protected]I've made this dip several times and it's always a hit. I love the smoky flavor of the roasted eggplant and the creamy texture of the tahini and yogurt.
allamin allamin
[email protected]I tried this recipe and it was a disaster. The eggplant was too bitter and the dip was too runny.
saksham chaulagain
[email protected]This dip is amazing! The flavors are so well-balanced and it's the perfect appetizer or snack.
Mendee Vergara
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I often make it for parties because it's always a crowd-pleaser.
Rory R
[email protected]This eggplant walnut dip is a delightful blend of flavors and textures. The roasted eggplant adds a smoky sweetness, while the walnuts provide a nutty crunch. The tahini and yogurt give the dip a creamy richness, and the garlic and spices add a touch