Turkish Roasted Eggplant Dip with Walnuts
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Cooking tools:
- Grill
- Mortar and pestle
- Food processor
- Roasting rack
- Fork
- Chef's knife
- Cutting board
- Plastic wrap
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 3/4 pounds pounds eggplants
- 1 red bell pepper
- 2 garlic cloves, peeled and roughly chopped
- 1 cup chopped walnuts, divided
- ½ teaspoon salt
- 1 cup ricotta cheese
- 2 tablespoons extra virgin olive oil
- 1½ tablespoon red wine vinegar
- salt
- pepper
- 2 tablespoons chopped parsley
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