This smoky eggplant dip is essentially a shortcut version of one of my favourite dips ever: baba ghanoush. Specially formulated for those days when you don’t have the time or equipment to make the real deal. Instead of imparting a smoky flavour by actually charring the eggplant, this recipe relies on smoked paprika and smoked salt, two of my favourite ingredients. This dip is gluten-free, dairy-free, low-carb, vegetarian and vegan. You can enjoy it with veggie sticks or crackers (such as Carman’s or Olina’s) or as a sauce to serve with Middle Eastern fare.
Walnut oil mayonnaise has become a regular condiment in my household. We use it in salads, in lieu of hollandaise for eggs Benedict and we dip the occasional hot chips in it. I like to use cold pressed walnut oil because it has a neutral flavour and a great nutrition profile (poly- and monounsaturated fats). The fact that it’s cold pressed means that these delicate fatty acids are minimally broken down. Warning! This is an immersion blender (a.k.a. stick blender) recipe. If you don’t have one, be warned this technique won’t necessarily work in a regular blender. Below is a list of recipes where you can use this homemade walnut…