CAESAR EGGPLANT DIP
INGREDIENTS
Impresso Caesar Salad dressing and Marinade
1 cup
Large Eggplants
2
Salt
1 Teaspoon
Black Pepper Powder
1 Teaspoon
Crushed Walnuts
1 Tablespoon
Honey
1 Teaspoon
Olive Oil
1 Tablespoon
Fresh Parsley Finely Chopped
2 Tablespoons
STEPS
1
Brush eggplant with olive oil and roast it in baking pan or directly on a roasting sieve
2
Once roasted allow it to rest and cool
3
Once cooled, remove the skin and majority of the seeds
4
Put the eggplant flesh in a blender
5
Blend the eggplant with Impresso Caesar salad dressing, salt, black pepper, parsley, and honey, keep it in the refrigerator for 30 minutes.
6
Garnish with crushed walnuts
7
Serve chilled with breadsticks or choice of your toasted bread strips/pretzels
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