Julia Child's Eggplant-Walnut Dip

cooking.nytimes.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

2 firm, shiny eggplants (about 2 pounds total)

1 cup finely chopped toasted walnuts

1 to 3 garlic cloves, smashed, peeled and minced or put through a press

1 teaspoon freshly grated ginger

¼ teaspoon ground allspice (or another warm spice or spice blend, like cinnamon, coriander or garam masala)

Salt and freshly ground black pepper

Hot sauce , such as Tabasco

5 to 8 tablespoons extra-virgin olive oil

Directions at cooking.nytimes.com

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