Eggplant Walnut Dip

by | Jun 4, 2018 | Blog, Diet And Nutrition, Recipes, Respiratory Lifestyle

This Mediterranean-style dip is satisfying and packs a healthy punch with antioxidant- and anti-inflammatory-rich eggplant. Walnuts and walnut oil deliver additional anti-inflammatory benefits, while extra virgin olive oil may help fight the effects of air pollution on the lungs. Try it with pita wedges or carrots and celery for a filling snack full of healthy fats.
This dip is a great recipe to make ahead for the week or an upcoming get together as it can be covered and stored for a couple of weeks in the refrigerator. If you are looking for a new interesting way to cook with eggplant look no further than this dish.
INGREDIENTS
• 1 lb. eggplant, cut lengthwise into 1/4 in. thick slices
• 3 Tbs. walnut oil, plus more if necessary*
• 1/4 cup extra virgin olive oil
• 2 cups chopped onion
• 1 Tbs. chopped garlic
• 5 oz. Pecorino Romano cheese, cut small pieces*
• 1 1/4 cups toasted walnuts
• 1 packed cup fresh basil leaves
• 1 Tbs. balsamic vinegar
• salt and pepper
• smoked paprika
MACROS
PROTEIN – 6 G
FAT – 14 G
CARBS – 5 G
INSTRUCTIONS
1. Preheat and oil the grill or preheat the broiler.
2. Generously brush both sides of the eggplant slices with walnut oil.
3. Place in a single layer on the grill and grill, turning occasionally, until cooked through
and nicely browned, about 10 minutes.
4. Remove from the grill and set aside to cool.
5. Alternatively, place a single layer of oiled eggplant slices on an oiled broiler pan under
the hot broiler, about 3 inches from the flame.
6. Broil until golden brown, about 4 minutes. If the eggplant seems dry,
brush with additional walnut oil as it cooks.
7. Remove from the broiler and allow to cool. This may have to be done in batches,
depending on the size of your broiler.
8. Heat the olive oil in a large frying pan over medium heat.
9. Add the onion and garlic and cook, stirring frequently, until golden brown, about 12
minutes.
10. Scrape the onion mixture into the bowl of a food processor fitted with the metal
blade.
11. Add the cooled eggplant, along with the cheese, walnuts, basil, and vinegar.
12. Season with salt and pepper to taste and process until almost smooth. Do not puree.
13. Scrape the mixture into a serving bowl, sprinkle with smoked paprika and serve.
For more information on how the Lung Health Institute’s wellness plan can help you breathe easier with recipes like this, contact us today at (866) 681-7852.

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