Best 3 Julia Childs Eggplant Walnut Dip Recipes
**Unveil the Enchanting Flavors of Julia Child's Eggplant Walnut Dip: A Culinary Journey into a Realm of Delight**
Embark on a culinary expedition with Julia Child's Eggplant Walnut Dip, a masterpiece that tantalizes taste buds and captivates hearts. This delectable dish, brimming with vibrant flavors and textures, is a symphony of roasted eggplant's smokiness, walnuts' nutty richness, garlic's aromatic pungency, and a symphony of spices. As you delve into this irresistible creation, discover a world of culinary artistry, where each ingredient harmoniously blends to create an unforgettable symphony of flavors. Prepare to be enchanted by the array of recipes featured in this article, each offering a unique interpretation of this classic dip. From the traditional version, bursting with authentic Mediterranean charm, to tantalizing variations that incorporate unexpected ingredients like feta cheese and roasted red peppers, these recipes promise an adventure for the senses.
JULIA CHILD'S EGGPLANT-WALNUT DIP
This recipe from the second volume of "Mastering the Art of French Cooking" is nontraditional but very Julia Child, with her famous love of cocktail snacks. Caviar d'aubergines, fluffy eggplant caviar, is popular in the South of France, but this one contains raw ginger and hot sauce, two of the least-French ingredients imaginable. Feel free to tinker with the spices (cumin and coriander are also good) and the heat level. This dip ripens very well over a few days in the refrigerator. Taste and re-season before serving.
Provided by Julia Moskin
Categories dips and spreads, appetizer
Time 45m
Yield About 4 cups
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Cut green caps off eggplants and place them whole in a baking dish. Bake until very soft and collapsing, 30 to 35 minutes. When cool enough to handle, scrape flesh into the bowl of a mixer (or use a hand mixer).
- Beat at high speed for about two minutes, until smooth and fluffy. Add walnuts, garlic, ginger, allspice, two big pinches of salt and one of pepper. Shake in a few dashes of hot sauce. Mix well.
- With the mixer running, gradually drizzle in oil, as if making mayonnaise, just until mixture is emulsified and creamy. Stop, taste and adjust the seasonings with salt, pepper and hot sauce. If desired, beat in remaining olive oil.
- Serve immediately, or cover and refrigerate for up to one week.
JULIA CHILD'S EGGPLANT PUREE WITH GARLIC, SESAME AND LEMON
Inspired by a recipe in Julia Child's "From Julia Child's Kitchen." May be used hot as a side dish, or cold as a dip.
Provided by Marissa Lynn
Categories Vegetable
Time 50m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Pierce eggplant 2 or 3 times on each side with a knife and place in an oiled baking dish. Put dish into oven on middle rack, baking 25-35 minutes, until thoroughly soft to the touch.
- Once the eggplant has cooled some, cut open and scrape out the flesh. Saute the flesh with olive oil and garlic to get rid of excess moisture.
- Place the sauteed eggplant into a food processor. Beat in the sesame seed paste, salt, pepper, and lemon juice. You may add a little more olive oil if the paste is too thick. Fold in chopped parsley and transfer to serving dish.
Nutrition Facts : Calories 239.8, Fat 20.7, SaturatedFat 2.9, Sodium 6.4, Carbohydrate 14.7, Fiber 7.9, Sugar 5.7, Protein 2.5
EGGPLANT (AUBERGINE) PERSILLADE (JULIA CHILD'S)
From Julia Child and More Company. She suggests serving over prepared spaghetti squash (and suggests steaming the squash as the easiest method). I am persuaded by the reviews of Recipe #162765 to recommend it instead.
Provided by BarbryT
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel eggplant and cut into half-inch dice.
- (If you wish, salt cubes with 1/2 t salt, let drain for 20 minutes, then dry in a towel--optional).
- Film large (preferably nonstick) skillet with the olive oil.
- Saute eggplant cubes over medium-high heat for 4-5 minutes, until tender.
- Add minced garlic and toss for a couple of minutes.
- Add parsley only at the last minute and toss before serving.
- Fine alone (hot or cold) as a side dish, or serve over prepared spaghetti squash.
- May toss with optional parmesan cheese.
Nutrition Facts : Calories 156.6, Fat 13.8, SaturatedFat 1.9, Sodium 6, Carbohydrate 8.7, Fiber 4.8, Sugar 3.3, Protein 1.6
Tips:
- Use fresh, ripe eggplants for the best flavor and texture.
- Roasting the eggplants brings out their natural sweetness and smokiness.
- Be sure to let the eggplants cool completely before handling them, as they will be very hot.
- If you don't have a food processor, you can mash the eggplant and walnuts by hand.
- Season the dip to taste with salt, pepper, and lemon juice.
- Serve the dip with pita bread, crackers, or vegetables.
Conclusion:
Julia Child's eggplant walnut dip is a delicious and versatile appetizer or snack. It is easy to make and can be tailored to your own taste preferences. Whether you serve it with pita bread, crackers, or vegetables, this dip is sure to be a hit at your next gathering.
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