Preheat oven to 375° F
We love the rich flavor the roasted walnut pieces give this enriched creamy dip. Plus it is super easy to make and it lasts for a couple of days in the fridge after preparation.
1 large eggplant
1 1/4 cup of roasted walnut pieces
1 teaspoon of smoked paprika
1 tablespoon of Wellness Please multi-collagen powder
1 clove of garlic
Himalayan salt to taste
Fresh ground pepper
1 1/2 tablespoon of extra virgin olive oil
Poke the eggplant all over with a fork. Place the 2 sides cut-side down on a baking sheet and roast for 30 minutes, remove from oven and let cool. Once the eggplant is cool enough to handle, scrape out the flesh and place it in a food processor or blender. Add walnuts, paprika, multi-collagen, and salt + pepper. Slowly add the olive oil while processing into a creamy texture without any lumps. Bon Appetit!
- Wellness Please Staff, 2018