This is a great immune building recipe with the raw garlic, especially for this time of year with cold and flu season fast approaching!
*2-4 garlic cloves
*1/2 cup walnuts
*1/2 cup olive oil
*2 T fresh lemon juice
*1-2 T red wine vinegar (I used balsalmic)
*salt to taste
Preheat over to 450 degrees and wash the eggplants and pat dry; prick skin in several places with a fork. Place on a baking sheet and bake for 25-30 minutes, turning, until skin is blistered and shriveled.
While eggplants are roasting, pulse in a food processor the garlic, walnuts, and 2 T of olive oil to form a paste.
Cut off stems of eggplant once they have cooled some, and scoop out insides, discarding as many seeds as possible and place in food processor. Add the lemon juice, vinegar, olive oil, and salt and pulse until well combined. The dip does not have to be smooth.
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