WALNUT, EGGPLANT AND ROASTED RED BELL PEPPER DIP

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WALNUT, EGGPLANT AND ROASTED RED BELL PEPPER DIP (MUHAMARRA/BABA GANOUS MASHUP)
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✳️ RECIPE 👇🏻
🔹 1 eggplant, halved
🔹 1 tbsp neutral oil
🔹 1 cup walnuts (raw or toasted)
🔹 1 large roasted red bell pepper
🔹 1 large garlic clove
🔹 3 tbsp extra virgin olive oil
🔹 2 tbsp lemon juice
🔹 2 tbsp pomegranate molasses
🔹 2 tbsp tahini
🔹 1½ tsp sea salt
👉🏻 Preheat oven to 420°F. Drizzle the neutral oil in a pan then place the eggplant halves facedown and roast for 20 mins. Flip the eggplant then continue roasted until flesh is golden and completely tender, ~20 more mins. Let sit till cool enough to handle them scoop the eggplant flesh out.
👉🏻 Combine the eggplant along with the rest of the ingredients in a food processor and pulse till completely smooth and creamy. You can add smoked paprika for extra smokiness or a pinch of cayenne for some heat.
👉🏻 Serve chilled or at room temp drizzled with more olive oil, walnut pieces, chopped parsley and Aleppo pepper (or red pepper flakes) with pita chips. Enjoy!