Over the last few weeks I have been doing some sorting out and found a little treasure trove of recipes that I had cut from papers, magazines etc to make “one day”. There was certainly no intention to ever publish any of my produce and so very few of the recipes have dates or publications. I am sure that this came from “The Age” here in Melbourne, but more than that I am sorry, can’t help.
If anybody does know the author then I would like to acknowledge them. Thanks to whoever came up with the idea.
The original had too much in the way of walnuts for my taste and so I halved the amount of nuts. Other than that there is really only adaption for the Thermomix.
Eggplant & Walnut Dip.
1 large eggplant;
1/2 cup walnut pieces;
2 tsp fresh ginger
1 clove garlic,
zest of one lemon;
juice of two lemons,
2 tbsps extra virgin olive oil;
1/4 tsp ground allspice;
salt and black pepper;
chilli sauce, to taste
Cook the eggplant in the microwave, uncovered on a plate, on high for about 10 minutes until it deflates, and exchanges that brilliant black sheen for a greenish hue. Alternately cook in the oven at 180°C for 30 minutes or until soft.
While the eggplant is baking, place the walnuts in TM bowl and grind for 15 seconds on speed 7, remove and set aside.
Place the ginger, garlic, chilli and lemon zest in TM bowl and chop for 20 seconds on speed 7.
Remove the eggplant from the oven, slash to let steam escape (take care), drain off any liquid and scrape the pulp into the TM bowl with garlic/chilli mix. Add the lemon juice and olive oil and blend for 30 seconds on speed 5 or until smooth.
Add the ground walnuts and process the lot until smooth on speed 9. Probably about 30 seconds.
Flavour with the allspice, salt and black pepper to taste and mix for 10 seconds on speed 5.
If you need more heat you can add a chilli sauce.
Serve at room temperature.