Nutty Eggplant Dip

It feels like spring is trying really hard to show itself. We are at the end of April and my tulips are mere leaves with the promise of flowers sometime in the near future. In the hopes that seeing patio furniture would change the weather, we brought out our BBQ and deck chairs over this weekend, but it did not work - the temperature today is a mere 10 degrees C/50 degrees F. But, since the BBQ is ready, I put on some eggplant and garlic and decided to make a dip that I saw in Canadian Living recently. The dip is light and has a good blend of flavours and is smple to make. One of these days, (hopefully real soon), the weather will be warm and when you sit out on the deck with a cold beer, this will be an appetizer to try with pita or crackers, but for now, let me go and put away my patio chair cushions since they are calling for rain tonight and tomorrow.
Happy spring !!!

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

• 1 cup walnuts soaked in water for 8 hours (this makes the walnuts less astringent)
• 1 can chickpeas (540 mL)
• 1 clove of garlic grilled
• 2 large eggplants grilled
• 1/4 cup + 2 Tbsp lemon juice
• 3/4 tsp salt
• 1/4 tsp red chili powder
• 1/4 tsp black pepper powder
• 1 tsp za'atar powder *
• 4 Tbsp Tahini
• 2 Tbsp chopped clilantro or parsley

*Za'atar is a Middle Eastern seasoning made using ground thyme, oregano, marjoram, salt, sumac and toasted sesame. Available in Middle Eastern stores but is easy to make at home by combining the following:

• 1/4 cup sumac
• 2 tablespoons thyme
• 1 tablespoon roasted sesame seeds
• 2 tablespoons marjoram
• 2 tablespoons oregano
• 1 teaspoon salt

Mix all ingredients together. Store in an airtight container for up to 6 months

METHOD:

1. Wash and dry eggplants. Pierce the eggplants and place on the BBQ and grill until soft. Remove and allow to cool

2. Cut the top of a clove of garlic and wrap it in foil and grill for approximately 15 minutes. Cool before using
3. Drain water from the walnuts and spread onto a cookie sheet and bake for 15 minutes at 300 degrees F turning once until they are dry and toasted

3. Cut and scoop out the eggplant and put into the food processor, add the drained and rinsed chickpeas, and peeled garlic and mix until it is well belended.

4. Add toasted walnuts, lemon juice, tahini, spices and salt and pulse until it is mixed

5. Refrigerate for an hour. Garnish with cilantro and serve with pita or crackers