Julia Child’s Eggplant-Walnut Dip
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2firm, shiny eggplants (about 2 pounds total)
- 1cup finely chopped toasted walnuts
- 1 to 3garlic cloves, smashed, peeled and minced or put through a press
- 1teaspoon freshly grated ginger
- ¼teaspoon ground allspice (or another warm spice or spice blend, like cinnamon, coriander or garam masala)
- Salt and freshly ground black pepper
- Hot sauce, such as Tabasco
- 5 to 8tablespoons extra-virgin olive oil
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Preparation
- Step 1
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).
- Step 2
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.
- Step 3
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.
- Step 4
Serve immediately, or cover and refrigerate for up to one week.
Private Notes
Comments
In hot weather, out of respect for need to use less energy, consider cooking eggplants, cut in half, face down in glass dish, in microwave until they are tender. 4-6 min./each. This method may produce some liquid. Use it.
La Tentation de Bramafam was one of the first things I made from Mastering II. It is simply delicious, served with toasted pita bread or straight from the spoon. Recommend 3 cloves of garlic. I add a sprinkling of finely chopped parsley or cilantro. May the kitchen goddesses forgive me.
I think this might be nice with a sprinkle of Zatar or Aleppo pepper along with the olive oil. That's how I finish my baba ganoush and it really compliments the dish.
I agree with the comment about adding lemon. It adds so much!
This is definitely a dish that you want to let sit for a few hours to let the flavors come out. Delicious.
the flavor was delicious. I had to add quite a bit of salt to make the flavors come out but that may be the case with all eggplant dishes.
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