Smoky Harissa Eggplant Dip
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smoky, spiced eggplant dip made with harissa and smoked paprika, topped with walnuts and served with pita. Flavorful and nutrient-dense, it works as an appetizer or party snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium or large eggplant
- 4 cloves garlic ((skin on))
- 1-2 Tbsp olive oil ((plus more for roasting eggplant + garlic))
- 1/2 cup raw walnuts
- 1 lemon, juiced ((1 lemon yields ~2 Tbsp or 30 ml))
- 1 pinch each salt and black pepper ((plus more to taste))
- 2-3 tsp harissa paste* ((to taste))
- 1-2 tsp smoked paprika ((to taste))
- 1 Tbsp maple syrup or coconut sugar
- Pita or toasted pita chips
- Fresh mint
- Chopped walnuts
- Vegetables (carrots, cucumbers, etc.)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 30m
- Sodium
- 253mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 659mg
- Calcium
- 97mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 253MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.