Smoky Eggplant Dip With Kefir Buttered Walnuts
Ingredients
- 2 pound eggplant (any variety works)
- 1/2 small garlic clove, grated or finely minced
- Kosher salt
- Freshly ground black pepper
- 1/4 cup plain, unsweetened kefir or buttermilk, very cold
- 3 tablespoon unsalted butter
- 1/3 cup walnut halves, roughly chopped
- 2 teaspoon dried mint
- 1 teaspoon sweet paprika
- Zest of 1 large lemon
- Lemon wedges, for garnish
- Chopped dill, parsley, and/or cilantro, for garnish
- Toasted pita or crackers, for serving
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