My favorite restaurant is Kipos in Chapel Hill. Everything there is delicious, however, the one item we order consistently is the roasted eggplant and walnut dip. It has a smoky, creamy flavor that is enhanced but the crunch of toasted walnuts. I tried to make my own last night using this recipe. I didn’t have any lemon juice so I added a little extra balsamic. I also added parsley, however, I only had dried. Next time I’ll use fresh. And next time I’ll add a little less cayenne because it had a little too much kick.
This dish was awesome paired with some store-bought pita chips. Give it a try.