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Eggplant & Walnut Cream Dip

Thursday, January 01, 2004
American/Appetizers-Side Dish
3 1/4 cups
2 tablespoons salt dissolved in 6 cups of warm waterOlive oil flavored cooking spray
2 small eggplants, cut in half lengthwise, twice
1 cup chopped, toasted walnuts, divided
1/4 teaspoon plus 1/8 teaspoon Chinese five-spice powder
1/2 teaspoon salt
1/3 cup lowfat sour cream
1/2 cup fatfree plain yogurt
1 teaspoon roasted walnut grapeseed oil
Preheat oven to 425 degrees. Soak eggplant in salty water for 30 minutes. pat dry with a paper towel. Place eggplant, cut side down in a 9"x 13" pan sprayed with olive oil spray. bake for 30 minutes or until tender. Cool. Scoop out eggplant from the rind and coarsley chop. Place eggplant in a food processor. Add 1/2 cup walnuts, five-spiced powder, salt, sour cream, yogurt and oil. Process until smooth. Spoon egplant mixture into a bowl ans stir in remaining 1/2 cup walnuts. Serve with pumpernickel slices, pita bread or seven grain chips.
Nutrition Facts:
Sheree Adams
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