Halal Smoky Eggplant and Walnut Dip

• 2 large eggplants
• ¾ cup walnuts, toasted
• 2-3 garlic cloves, minced
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 tsp smoked paprika, ½ tsp cumin, salt
• Juice of 1 lemon
• Fresh parsley, extra walnuts for topping

1. 1Roast or char eggplants whole at 425°F or over flame for 30-35 minutes until very soft. Cool, peel, and drain excess liquid.
2. 2Pulse toasted walnuts in food processor until coarse. Add eggplant flesh, garlic, tahini, lemon juice, spices, and olive oil. Blend to desired consistency.
3. 3Taste and adjust seasoning. Chill 15 minutes. Top with chopped walnuts, parsley, and olive oil. Serve with pita, crackers, or vegetables.

Nutrition values are estimates.